Level up your sprouts game with goat cheese and a tangy-sweet reduction sauce!
Roasted veggies are the best. They fill my home with delightful aromas and free my hands for other kitchen tasks. I usually roast Brussels sprouts with just a little olive oil, salt, and pepper so that their naturally nutty and earthy flavors take the spotlight. But this oven-roasted honey-balsamic Brussels sprouts recipe takes their deliciousness to the next level!
Dressed in a savory-sweet reduction sauce, the sprouts take on a more complex flavor profile. The bright tang of balsamic vinegar deepens their earthiness, while the honey adds just enough sweetness to balance it out. The goat cheese crumbles bring in a little salty brightness, and the toasted almond slivers add a satisfying crunch. The combination is pure veggie perfection!
If you’ve never made a reduction sauce, don’t let it intimidate you! It might seem like a mysterious bit of chef-level magic, but I promise it’s way easier than you think. I’ve got some tips to build your confidence a little further down—because I may have ruined a few batches myself. Learn from my mistakes and treat yourself to this deliciously sophisticated yet accessible Brussels sprouts dish!
Are Oven-Roasted Honey-Balsamic Brussels Sprouts Healthy?
Yes, this Brussels sprouts dish is a generally healthy and nutritious side or light meal component. Sprouts are high in fiber and offer good amounts of folate and vitamins K and C. The fat content comes mostly from olive oil and almonds, which are sources of healthy fats, while sugar levels remain moderate and the sodium is low, making it suitable for low-sodium diets. Overall, this is a vegetarian-friendly and gluten-free recipe that fits into most well-balanced diets.
Make it keto-friendly by replacing honey with a keto-friendly sweetener like stevia and using apple cider vinegar instead of balsamic to lower the sugar and carb content. To make it Whole30-compliant, go with no-sugar-added apple cider vinegar and omit the goat cheese and honey.
The Magic Of Reduction
A highlight of this dish is the luscious honey-balsamic reduction sauce. The process of simmering liquid until much of the water evaporates helps concentrate the flavors and thicken the sauce, resulting in an intense, syrupy glaze. Reduction sauces have deep roots in classic European cooking, especially French and Italian cuisines. Balsamic reductions, like the one in this recipe, are inspired by specific culinary traditions from the Italian region of Modena, where balsamic vinegar originated.
The first time I tried the technique, I rushed things and ended up with a solid chunk of brittle balsamic rock candy. Not ideal! But practice has taught me a few lessons that I gladly share with you. First, use a wide pan, as a larger surface area allows the liquid to evaporate more quickly and evenly. Second, babysit your sauce! Stir frequently to prevent sticking and ensure even reduction—and watch the heat closely so it doesn’t burn. Finally, don’t overdo the reducing. Remove your sauce from the heat as soon as it becomes glossy and coats the back of a spoon. If you simmer too long, it’ll turn sticky and harden. And remember that the sauce will thicken further as it cools.
How Do I Store Leftovers?
Store leftover roasted Brussels sprouts in an airtight container in the fridge for up to 4 days. For longer storage, freeze cooled sprouts in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw in the fridge. To reheat them, spread sprouts in a single layer on a baking pan. Place them in a preheated 350°F oven for 5-10 minutes until heated through.
Serving Suggestions
Oven-roasted honey-balsamic Brussels sprouts pair deliciously with many mains and sides. For a classic dinner, I’ll serve them with Air-Fryer Pork Tenderloin and Scalloped Potatoes. For a vegetarian- and vegan-friendly meal, I like them alongside this Vegan Mac And Cheese With Butternut Squash Noodles, followed by this insanely creamy Vegan Key Lime Pie.
Recipe
Ingredients
- 1 pound Brussels sprouts trimmed and halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- Salt and pepper to taste
- 3 tablespoons slivered almonds
- 1/2 cup balsamic vinegar
- 1 teaspoon honey
- 1/4 cup goat cheese crumbled
Instructions
- Preheat oven to 400°F.
- In a large bowl, toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread the sprouts out on a baking sheet. Bake for 15 minutes. Stir the sprouts around and continue baking until brown and crispy, about 10 more minutes.
- Spread the almonds out on a small baking sheet and place in the oven with the sprouts. Bake just until they are lightly browned, about 5-7 minutes. Take almonds out of the oven and set aside to cool.
- While the Brussels sprouts roast, make the reduction sauce. Combine the balsamic vinegar and honey in a large skillet over medium-high heat. Bring to a boil, then reduce heat so that the vinegar is just lightly simmering. Simmer slowly until liquid volume is reduced by half and the vinegar coats the back of a spoon, about 10 minutes. Set aside to thicken and cool.
- When the Brussels sprouts are done roasting, transfer them to a large bowl. Toss them with the cooled balsamic reduction sauce, toasted almonds, and crumbled goat cheese.
- Serve immediately.
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