Balsamic Brussels Sprouts with Goat Cheese


Brussels sprouts braised in balsamic vinegar and brown sugar topped with creamy goat cheese makes for a simple and flavorful side dish. The soft and tangy goat cheese will perfectly complement the sweet vinegary glazed sprouts. I love Brussels sprouts, but I am tired of dining out and ordering Brussels sprouts only to find that they are doused in soy and oil or sprinkled with loads of bacon and you guessed it- more oil.


The air filled with the scent of balsamic vinegar as it steamed up from the hot pot, bubbling around the seared Brussels sprouts. Braise the tiny cabbages until al dente with onion, brown sugar, balsamic vinegar, and water. Top with goat cheese when finished and- BAM! Your taste buds will be treated to an explosion of flavor and deliciousness. Balsamic Brussels sprouts with goat cheese makes for a great side dish for the holidays, or you can enjoy them for dinner paired with grilled pork chops and a nice glass of wine.


Braised Balsamic Brussels Sprouts with Goat Cheese

Serves 4

  • 1 to 1 ½ pounds Brussels sprouts
  • 2 tablespoons olive oil
  • 1 cup water
  • ¼ cup balsamic vinegar
  • 1 small onion, halved and thinly sliced
  • 2 tablespoons dark brown sugar
  • Goat cheese for garnish
  • Salt and pepper

Trim and halve the Brussels sprouts. Heat the olive oil in a cast iron pot over medium to high heat. I used my Fontignac cast iron dutch oven. You want the pot to be hot to sear the sprouts and get some nice brown color on both sides. I did this in two batches as to not overcrowd and steam the sprouts instead. Set the sprouts aside and toss the sliced onions in to cook for 3-4 minutes (when I made this recipe I used diced white onions, but I decided thinly sliced onions would have been more optimal!).


Add the Brussels sprouts back in and pour in the balsamic vinegar first. The vinegar should steam and bubble. Add the water, brown sugar, and some salt and pepper. Stir and scrape up of the brown goodness from the bottom of the pot.


Reduce the heat to 3-4 and cook for 15 minutes or until reduced. If the liquid is taking too long to reduce then turn the heat on high. Top with creamy goat cheese and enjoy! The goat cheese will melt and soften the sweet balsamic glaze. Balsamic Brussels sprouts are an easy fall side dish that can be made in advance for a holiday or dinner party, simply top with the goat cheese after reheating.

1 comment

Leave a Reply

Your email address will not be published. Required fields are marked *