Oven Balsamic Roasted Brussels Sprouts with Goat Cheese
Oven Balsamic Roasted Brussels Sprouts with Goat Cheese takes about 30 minutes from beginning to end. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 195 calories, 8g of protein, and 11g of fat per serving. For $1.71 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Christmas event. Head to the store and pick up slivered almonds, Salt & Pepper, garlic, and a few other things to make it today. It is brought to you by Food Faith Fitness. 18 people were glad they tried this recipe. A few people really liked this side dish. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is tremendous. Roasted Brussels Sprouts with Balsamic Reduction, Goat Cheese and Almonds {Gluten Free, Low Carb + Super Simple}, Oven-roasted Balsamic Brussels Sprouts, and Balsamic Glazed Oven Roasted Brussels Sprouts are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup Pompeian Balsamic Vinegar
1 Lb of Brussels sprouts trimmed and halved lengthwise (You will need about 1 1/2 Lbs before trimming)
1 tsp Garlic minced
2 Oz Goat Cheese crumbled (about 1/4 cup)
1 tsp Honey
1 Tbsp Olive oil
Salt/Pepper
3 Tbsp Slivered almonds
Equipment:
bowl
oven
baking sheet
frying pan
Cooking instruction summary:
InstructionsPreheat your oven to 400 degrees.In a large bowl toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread out onto a baking sheet and bake for 15 minutes. Stir the Brussels around and continue baking until brown and crispy, about 10 more minutes. Spread the almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes. Take out and set aside.While the Brussels sprouts roast, combine the Balsamic Vinegar and honey in asmall pan and bring to a boil over medium/high heat. Then, reduce the heat to med or med//low so that the vinegar is just lightly simmering. Simmer until reduced by half, and the vinegar coats the back of the spoon, about 10 minutes.* Set aside to thicken and cool while the Brussels finish roasting. Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese. DEVOUR.
Step by step:
1. Preheat your oven to 400 degrees.In a large bowl toss the trimmed Brussels sprouts with the olive oil and garlic until well coated.
2. Spread out onto a baking sheet and bake for 15 minutes. Stir the Brussels around and continue baking until brown and crispy, about 10 more minutes.
3. Spread the almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes. Take out and set aside.While the Brussels sprouts roast, combine the Balsamic Vinegar and honey in asmall pan and bring to a boil over medium/high heat. Then, reduce the heat to med or med//low so that the vinegar is just lightly simmering. Simmer until reduced by half, and the vinegar coats the back of the spoon, about 10 minutes.* Set aside to thicken and cool while the Brussels finish roasting. Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese. DEVOUR.
Nutrition Information:
covered percent of daily need
