This post may contain affiliate links, please see our privacy policy for details.
Roasted Balsamic Parmesan Brussels Sprouts. My absolute favorite quick and easy holiday side dish. Brussels sprouts roasted in a tangy, spicy balsamic dressing until tender and crisp. Then tossed with nutty parmesan or manchego cheese. It’s all about the nutty, salty cheese, it makes this vegetable addicting. Spicy, sweet, tangy, and so delicious.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
When it comes to Thanksgiving ours is never the same. Growing up we did Thanksgiving in Pennsylvania with my mom’s side of the family. It was your classic, more formal Thanksgiving full of relatives. Many extended relatives knew you, but as a kid, sometimes you had no idea who you were talking to.
My brothers and I didn’t hate it though. We’d do Thanksgiving dinner around 3 pm if I recall correctly. Then that night the family would head to the family cabin in Ripley, New York for the long weekend.
Some of my best memories.
When we moved to Colorado. I had the best time working on creating the entire menu. And from my very first Thanksgiving, to this year’s Thanksgiving, there has always been a brussels sprouts recipe on the table.
Some years I’ll switch it up, last year I roasted them in bacon. In other years I fall back on my classic recipe, the one I personally love the most.
Today’s recipe, it’s basic and easy. And in my eyes, perfect, they are the best Brussels sprouts.
Here are the details
Make the dressing first. This is a very basic dressing, but also the one I make the most. Olive oil, balsamic vinegar, and fig preserves mixed with garlic, thyme, and chili flakes.
The balsamic and fig preserves make this special. I rarely hear of people using fig preserves but they add a subtle sweetness that I find so wonderful in the fall and winter. You could also use honey. They’re so nice paired with a tangy balsamic.
Once the dressing is mixed, which literally takes 5 minutes, I move to the brussels sprouts. Cut them in half and toss them on a baking sheet with the shallots, then pour the dressing over top. Layer the brussels sprouts cut side down on the baking sheet. They will soften in the center and get extra crispy on the outside.
The best part for me is that the balsamic glaze cooks into every nook and cranny of the brussels sprouts making every bite beyond good.
But they’re made even better by tossing the warm sprouts with manchego cheese. I love the nutty flavor of the sweet manchego cheese. But I know some of you may have trouble sourcing Manchego, in that case, parmesan cheese is great too.
Plate the sprouts on a platter, add the pomegranates, and then the remaining dressing. If the pomegranate is throwing you off, that’s fine you can skip it. BUT the sweet arils really add to the flavors. I personally love them.
They make these sprouts spicy and tangy, which goes so well with the nutty cheesy. Truly nothing more delicious.
Make them ahead
Just roast the sprouts and chill, then you can either serve them at room temperature with fresh pomegranates or crisp them up first in the oven. I always crisp them up!
Can’t wait for you all to try these!!! They’re my favorite holiday side dish, for both Thanksgiving and Christmas!
Looking for other Thanksgiving sides? Here are a few ideas:
Shredded Brussels Sprout and Prosciutto Salad
Hasselback Butternut Squash with Sage Butter
Crispy Parmesan Thyme Sweet Potato Stacks
Winter Pomegranate Salad with Maple Candied Walnuts
Citrus Avocado Salad with Orange Tahini Vinaigrette
Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
Lastly, if you make these Roasted Balsamic Parmesan Brussels Sprouts be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Roasted Balsamic Parmesan Brussels Sprouts
Ingredients
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme
- kosher salt and black pepper
- chili flakes
- 1 1/2 pounds brussels sprouts, halved
- 2-3 small shallots, halved
- 1/2 cup shaved Manchego or parmesan cheese
- 1-2 cups pomegranate arils
Instructions
- 1. Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F.2. Make the dressing. In a bowl or glass jar, whisk together the olive oil, balsamic, fig preserves, garlic, thyme, salt, pepper, and chili flakes. 4. On a rimmed baking sheet, toss together the halved brussels sprouts and shallots. Pour 2/3 of the dressing over the sprouts. Lay the brussels sprouts cut side down. Bake on the lower oven rack until deeply browned, 20 to 25 minutes. 4. Remove the brussels sprouts from the oven and toss with the cheese. Arrange the roasted brussels sprouts on a plate and top with pomegranates. Spoon over the remaining dressing, if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
My daughter made this for Thanksgiving and it was by far the best Brussels Sprouts recipe I’ve ever had. The tangy sauce is wonderful and the pomegranate arils really make it all sing!
Hey Glenna,
Happy Holidays!! I’m so glad you enjoyed this recipe and appreciate you making it! Thanks for your comment:) xx
Do you think I could add additional veggies to this dish? If so, any recommendations on what would pair well together snd cook similarly? Carrots, squash, sweet potato… I saw one person mentioned swapping for asparagus? Thanks so much!
Hi Amy,
Sure, that would work nicely for you! I think cauliflower would be a great addition. I hope you love this recipe! xx
You’re absolutely right about these. They were fantastic! I followed the recipe exactly, and made them along with the Roasted crispy sweet potatoes with Bourbon Maple Butter. Big hit!
Hi Karen,
Amazing! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx
Hi! Is it possible to cook the brussel sprouts on the stovetop to preserve oven real estate during Thanksgiving??
Hey Sarah,
Totally, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! Happy Thanksgiving! xx
Could I add bacon to this dish? Or would that throw it off?
Hi Amanda,
Sure, I think that would work nicely for you! Please let me know if you have any other questions, I hope you love this recipe! xx
How many pounds of brussels sprouts for this recipe? I am using several of your recipes this Thanksgiving. Thank you!
Thanks so much, Barbara!! You are going to use 1 1/2 pounds of Brussels sprouts. Please let me know if you have any other questions! xx
Wow, what a new and super tasty way to prepare Brussels sprouts! I was looking for a roasted vegetable dish to make for Easter, and came across this one. Although I love the bacon/Brussels combo, I was looking for something more unique, but still flavorful and not just plain roasted. THIS IS IT! Not only is this recipe simple, it’s quick, and tastes amazing. I couldn’t find fig jam for some reason (I buy it often, so I’m not sure why it was not available), but I did find “fig butter” from Trader Joe’s. In my opinion, it’s probably even better than fig jam, ha! My husband was blown away by this dish too, and said to definitely put it on the Easter menu. My 3 year old wasn’t willing to try it (I can’t blame him, since I never gave Brussels a try as a kid either, haha), but he did pick out the Pomegranate seeds and Manchego cheese to eat. 🙂 I’m so excited to have found this wonderful and beautiful recipe, and easy too? Can’t beat that.
Thanks a lot, Sara!! I am thrilled to hear that this recipe turned out well for you, thanks for your comment! I appreciate your kind message and detailed notes! Xx
Best Brussel sprouts I’ve ever made hands down! I made these for a family get together and they were a hit!
Tieghan,
How long should you re-warm these in the oven if you make-ahead? Oven or Broiler?
Thank you~
Such a nice festive take on brussels! Thanks for sharing!
Thanks Rebecca! 🙂 xT
Planning to make these ahead of time. Do you think they would keep well in a chafing dish for about 1.5 hours before serving? Or do you think they would get soggy? Trying to avoid having them in the oven while my guests are there!
Hi there! I think that should be fine, but they won’t be quite as crispy! xT
Could you add pancetta?
Hi Ellie,
Totally, sounds like a great idea! Happy Thanksgiving! xx
Looking forward to making this! Could I substitute rosemary or parsley in thyme’s place?
Hi Kristy,
Sure, either of those would work well for you! Please let me know if you have any other questions! Happy Thanksgiving! xx
Could you do this with asparagus instead of brussels? Thank you!!
Hey Jac,
Totally, that would also work well for you! Please let me know how this recipe works for you, I hope you love it! xT
Could you make just the dressing ahead of time to save time
and roast all together day of? thanks, can’t wait to make!
Hi Emily,
Of course, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xT