I whipped these up just in time for Thanksgiving this year as the perfect side dish that is slightly sweet from both the dried cranberries and the balsamic reduction and creamy from the goat cheese!
Please note this recipe is for a serving size of 2 using a regular sized cast iron skillet. You can double/triple etc the recipe and use a baking sheet if need be!
- 1/2 lb Brussels sprouts
- 1 tablespoon Olive oil
- 1/4 cup Balsamic vinegar
- 1/3 cup Brown sugar
- 1/3 cup Dried cranberries
- 1/4 cup Goat cheese crumbled
Preheat oven to 375
Cut the bottom stems off the Brussels sprouts and then slice in half lengthwise.
Coat the bottom of a cast iron skillet with olive oil and then place Brussels sprouts cut side down. Don’t overcrowd your pan as to make sure that each piece is touching the bottom.
Bake for about 30 min or until the cut sides are nicely browned but not burnt.
About halfway through when the Brussels sprouts are cooking, start your balsamic reduction. Add balsamic vinegar and brown sugar to a small sauce pan. Bring to a boil then reduce heat to a simmer. Let simmer until thick and syrup-like, about 12-15 minutes. If it hardens
Pour the balsamic reduction over the brussels sprouts and gently toss until they are well covered. Sprinkle dried cranberries and goat cheese
If you don’t have a cast iron skillet you can use a baking sheet lined with aluminum foil.
If your balsamic reduction cools down and hardens, just heat it up again stirring continuously until it reaches the same syrup-like texture.
I bought my goat cheese already crumbled up, but if you bought it as a log make sure its nice and cold and just crumble it with a fork as you top it over the finished brussels sprouts.