This Roasted Brussels Sprouts Recipe is smothered in a bacon fat, maple syrup, balsamic vinegar dressing and tossed with goat cheese, parmesan, and bacon!
I have a confession. This Roasted Brussels Sprouts Recipe is the first time I’ve actually had brussels sprouts. Well…I guess one time I put them into a vegetable soup, buuuuut I picked them out.
I feel like most people say they don’t like brussels sprouts, but I feel like those are the people who actually haven’t tried them yet.
Um. Like me. 🙋
So why did I create a brussels sprouts recipe? It’s such a great veggie Thanksgiving side dish and I figured it was about time I gave these little guys a try.
This Roasted Brussels Sprouts Recipe is the perfect gateway into the whole brussels sprouts thing, because…2 words:
Bacon. Cheese. <– more specifically…goat cheese. ♡
If I’m being really honest with you guys, Thanksgiving food, to me, means carbs.
Rolls. Potatoes. More potatoes. Stuffing. Aaaand more potatoes.
You with me?
Because Trevor and I are going to Mexico shortly after Thanksgiving, I wanted to be sure that this year, I eat a few more greens and a few less carbs. (Ask me on the 27th if that actually happens 😉 ).
Brussels sprouts seemed like the perfect solution.
This roasted brussels sprouts recipe is ready in about 30 minutes, which is great for busy cooking days like Thanksgiving, and really it only took me about 5 minutes to prep once I cooked my bacon.
Yeah. Let’s talk about that for a second.
Ohhhh glorious bacon.
I cooked 4 strips of bacon in a saute pan until it was beautifully crispy. I set this aside, but used the bacon fat to make a dressing.
Bacon fat in a dressing.
I can’t even. 🙆
It’s too good.
I whisked together the warm bacon fat with real maple syrup, balsamic vinegar, salt, and pepper!
A super simple sauce that really packs a punch.
I tossed brussels sprouts with the dressing, roasted them to p.e.r.f.e.c.t.i.o.n. and then tossed them with goat cheese, parmesan, and the crumbled bacon.
Trevor and I literally fought over the last piece of these roasted brussels sprouts. The brussels sprouts are tender, yet have a slight crisp. The dressing is so savory and salty with just the right amount of tang from the vinegar and sweetness from the maple syrup. And just when I thought this roasted brussels sprouts recipe couldn’t get aaaany better, tangy, creamy goat cheese, sharp parmesan, and salty, crispy bacon get thrown into the mix.
While this roasted brussels sprouts recipe might be one of the healthier side dishes to make an appearance at your Thanksgiving table, it certainly won’t be the one lacking in flavor and texture!
Roasted Brussels Sprouts Recipe
Equipment for this recipe
- 4 slices bacon diced
- 2 tablespoons warm bacon fat
- 2 tablespoons real maple syrup
- 1 1/2 tablespoons balsamic vinegar
- 1/4 teaspoon salt plus more to taste after the brussels sprouts have roasted
- 1/8 teaspoon freshly ground black pepper
- 1 pound brussels sprouts
- 1/4 cup shredded parmesan
- 1/4 cup crumbled goat cheese
- Lay bacon in a single layer on a cold skillet.
- Turn heat to medium and cook the diced bacon until crispy.
- Set aside, but reserve 2 tablespoons of the bacon fat.
- Whisk together ingredients until well combined.
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Slice them in half.
- Dump them onto a rimmed baking sheet and then toss them with the dressing.
- Roast for 20-30 minutes, until crisp on the outside and tender on the inside, stirring every 5 minutes or so.
- Be sure to really move any sauce around that may have drizzled off the brussels sprouts or else the sugar in the maple syrup will burn.
- Remove from the oven and toss with bacon, parmesan, and goat cheese.
- Serve immediately.
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*Note: Nutrition information is estimated and varies based on products used.