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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.
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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.
To die for!!! Left off the pomegranate arils and used honey instead of fig preserves since I can’t seem to find it anywhere. Will definitely be making again. THANK YOU!!
Hey Shayla,
Perfect! So glad to hear this recipe turned out well for you, thanks a bunch for making it!
I just made these & this will be my new go to recipe for Brussel sprouts . I didn’t have shallots- substituted onion. Soooo good!
Thanks so much, Pam! Love to hear this recipe turned out well for you, I appreciate you making it! Have a great Monday!
I made this as part of Christmas dinner. It presented beautifully and tasted delicious.
Thanks so much, Susan! Love to hear this recipe turned out well for you, I appreciate you making it! Have a great Monday!
What is best to use beef broth or chicken ?
Hi Kendal,
There is no broth in this recipe:) Please let me know if I can help in any other way!
Sooooooooooo delish. I can’t wait to try with manchego. Thank you!!
Hey Jill,
Big thanks for making this and sharing back. So glad it hit the spot!
Have a wonderful weekend!🎄
I didn’t use all the dressing as it seemed like a lot and I didn’t think the taste of it was amazing. I will have to try this recipe again because I didn’t get the wow I know is there based on reviews.
Hi Susan,
Thanks for giving this recipe a try, so sorry to hear you didn’t love it! If there is anything that I can help with, please let me know!
Can you help? I made these and the entire tray burned? Followed the exact recipe. Within 5 minutes the tray was dry and what was lef started burning. Wanna make them for thursday!!
Hi Erica,
Oh no!! Sorry to hear this! Next time I would line your baking sheet with parchment paper. I hope this helps!
Happy Thanksgiving!
If I added pancetta to this, when would you do it…should i skillet pancetta separately or throw them in with brussels..I find they don’t always get crisp in other recipes. Also if the sprouts I found are VERY small, ok to not half them?
Hey Tracy,
I would go ahead and cook the pancetta on the side and then add to the finish dish. Yes, totally okay not to cut them. I hope you love this recipe!
My go to side dish for my contribution for Thanksgiving! lol this and your no boil brie Mac and cheese. Amazing!
Hey Jasmine,
Thanks so much for making this recipe, I am so glad to hear this turned out nicely for you!
1-2 cups of pomegranate arils? is that a typo?
Hi Lauren,
No typo:) Please let me know if you give this recipe a try, I hope you love it!
If making ahead of time do I go through step 4 and bake and then just reheat in the oven or wait to actually bake until that day and just have everything mixed and ready?
Hey Lauren,
You could really do either! Just depends which is easiest for you and how much oven space you have. Let me know if I can help in any other way!
If made ahead, what are the reheat to crisp up instructions? Thank you!
Hi Marie,
You can reheat these at 425F for 15-2o minutes. I hope you love this recipe!
Havent’ made these yet, but anticipating, with the fig preserves, that they will stick badly to the tray. The sugar will burn to the tray. Have you had this happen, and wonder how to avoid this, but still get a nice char. Thanks!
Hi Rani,
I’ve never had this happen before, but you can line your baking sheet with parchment paper if you are worried about it. I hope you love this recipe!
Hello!
Thank you for recipe! The dressing is fantastic.
I’m curious if you put the brussel sprouts on parchment paper?
Thank you!
Hey Alysia,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner! I just do them directly on a baking sheet.
Hi Tieghan!
I absolutely love this recipe and it has become a staple at our Christmas dinner table. I’ve made this for a couple of years in the oven, but was thinking about making them in the air fryer this time as we have so many things going in the oven. Do you think I can go ahead and make them the same way (mixing the sprouts with the dressing before they go in the air fryer) and just lower the temperature and reduce the time a bit? Thanks in advance and happy holidays
Hey Alex,
So glad to hear this recipe is always enjoyed! I’m not sure how the dressing would do in the air fryer….could you just toss them in the dressing after? I think that would work nicely for you! xx