Roasted Brussel Sprouts and Goat Cheese Recipe
Roasted brussel sprouts have become a favorite snack and side item in our house. Originally I use to just toss them in olive oil with salt and pepper. Lately I have been experimenting with flavors, ya know, trying to get out of my comfort zone. As a result I think I have found something that works really well.
Brussel sprouts are packed with vitamins, minerals and antioxidants. Most importantly adding them into your diet can go along way for your health. Surprisingly, I was in my early twenties before I ever got to try brussel sprouts. Whenever I did I could not believe I never ate them before. Honestly, the only downside of roasted brussel sprouts is the smell it gives off. Lucky for me I have been stuck changing diapers the last ten months so I am unbothered(#momlife).
So if you are looking for a quick side dish, this recipe calls for about thirty minutes. The great thing about this recipe is that it is about five minutes of actual work and the rest of the time is spent roasting in the oven!
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- 1 lb fresh brussel sprouts
- Garlic and Herb Goat cheese
- 1 Tbsp Balsamic Reduction (Glaze)
- 2 Tbsp Olive Oil
- 1 Tbsp Apple Cider Vinegar
- Course Himalayan Salt
- Garlic Powder
- Preheat oven to 425 degrees Fahrenheit
- Rinse brussel sprouts and pat dry
- Cut the bottom off of each brussel sprout and then cut the remaining sprouts in halves
- Place the halves into a mixing bowl and add balsamic, olive oil, apple cider vinegar, salt, peppering garlic powder.
- Mix together ingredients until all brussel sprouts are coated with mixture.
- Line a baking pan with aluminum foil or a silicone baking sheet.
- Place mixed brussel sprouts on baking sheet and put in heated oven.
- Roast for 25 minutes, shaking them around about half way through.
- Remove from oven and serve, top with crumbled goat cheese and enjoy!