If you’re on the hunt for a side dish that captures both elegance and exuberant flavor, let me introduce you to Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles. This recipe is the kind of showstopper that gets gobbled up faster than you can say “seconds, please.” Sweet, tangy balsamic glaze clings to golden, roasted sprouts, while creamy, punchy Gorgonzola adds irresistible richness. Whether you’re entertaining or just jazzing up a weeknight meal, this dish never fails to transform sprouts into food worth celebrating.
Ingredients You’ll Need
Gathering the ingredients for Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles is refreshingly simple, but every element plays a starring role. Each one contributes to the dish’s craveable mix of caramelized edges, tangy glaze, and that signature creamy-salty finish.
- Brussels sprouts: Fresh, trimmed, and halved for maximum surface area—these soak up the glaze and roast to perfection.
- Olive oil: Just enough to encourage crisp, golden edges and deepen the flavor.
- Salt and black pepper: Essential for drawing out the natural sweetness of the sprouts and balancing the glaze.
- Balsamic vinegar: The heart of the glaze, it brings tang and a subtle sweetness.
- Honey or maple syrup: A touch of natural sweetness helps the balsamic shine and caramelize.
- Gorgonzola cheese: Salty, creamy crumbles that melt just so over the hot sprouts, completely transforming the dish.
- Optional toasted walnuts or pecans: For crunch and a nutty echo, these are the perfect finishing touch.
How to Make Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles
Step 1: Prep and Roast the Brussels Sprouts
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup. Toss the halved Brussels sprouts with olive oil, salt, and black pepper in a mixing bowl until each piece glistens. Spread them out in a single layer so they all have room to caramelize, then roast for 20 to 25 minutes. At the halfway mark, give them a little flip—this encourages even browning and those blissfully crispy edges.
Step 2: Make the Balsamic Glaze
While your Brussels sprouts roast to golden perfection, pour the balsamic vinegar and honey (or maple syrup) into a small saucepan. Warm gently over low heat, stirring frequently. After 2 to 3 minutes, the mixture will thicken just enough to coat a spoon and give off an irresistible aroma that hints at the magic to come.
Step 3: Glaze and Toss
As soon as those sprouts emerge from the oven—deeply caramelized and just fork-tender—drizzle them with the balsamic glaze. Toss gently while they’re still hot so every nook and cranny soaks up that tangy-sweet gloss. This is the step where good Brussels sprouts officially become spectacular.
Step 4: Add Gorgonzola Crumbles and Finish
Sprinkle the freshly roasted, glazed sprouts with generous handfuls of crumbled Gorgonzola. The heat from the veggies just softens the cheese, mixing creamy bits with the crispy outsides. If you’re going all in, add lightly toasted walnuts or pecans for crunch and a hint of buttery flavor. Serve the Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles immediately for maximum impact.
How to Serve Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles
Garnishes
For a dish as lively as Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles, thoughtful garnishes make a big difference. A final sprinkling of extra Gorgonzola, a few chopped fresh herbs like parsley, or even a dusting of cracked pepper enhances both the flavor and the look. Toasted nuts, if you choose to add them, should go on just before serving to stay crisp.
Side Dishes
This dish pairs beautifully with roasted or grilled meats, particularly beef and chicken, or hearty vegetarian mains like mushroom risotto. It’s a dream on a holiday table, mingling comfortably with classics like mashed potatoes or stuffing, and feels equally at home as the star alongside a simple grain bowl for a weeknight dinner.
Creative Ways to Present
While a big platter is always a hit, you can serve Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles in individual ramekins for a more elegant feel. For party appetizers, try threading the glazed Brussels and Gorgonzola onto skewers, or tuck them into lettuce cups for poppable bites. Even scattered over a flatbread with extra cheese, they become a delicious starter or light lunch.
Make Ahead and Storage
Storing Leftovers
Got some extras? Store Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles in an airtight container in the refrigerator. They’ll stay tasty for up to three days, making them ideal for meal prep or snacking straight from the fridge, cold or at room temperature.
Freezing
While you technically can freeze roasted Brussels sprouts, be aware that the texture softens a bit upon reheating, and dairy like Gorgonzola may become a little grainy. For the best results, freeze the sprouts after glazing but before adding the cheese, then crumble fresh Gorgonzola over once defrosted and warmed.
Reheating
To bring leftovers back to life, spread them on a baking sheet and roast at 190°C (375°F) for 10 minutes, or until warmed through and edges are revived. A quick sauté over medium heat also works. Add extra Gorgonzola just before serving for the creamiest finish.
FAQs
Can I use a different cheese if I don’t like Gorgonzola?
Absolutely! While Gorgonzola brings a unique tang and creaminess to Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles, you could swap in goat cheese, feta, or even blue cheese. Each offers its own twist—don’t be afraid to get creative!
How do I avoid soggy Brussels sprouts?
The secret is simple: give them space! Spread the sprouts out in a single layer on the pan, cut side down where possible, to let steam escape and encourage caramelized, crispy sides.
Can I prepare the glaze in advance?
Yes, the balsamic glaze can be made ahead and kept in the fridge for up to a week. Just warm it up slightly before drizzling over your freshly roasted sprouts.
What’s the best way to toast nuts for this dish?
Lightly toast walnuts or pecans in a dry skillet over medium heat, stirring constantly, for 2 to 3 minutes until fragrant and golden. Let them cool before chopping and sprinkling over Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles.
Can I use frozen Brussels sprouts?
Frozen sprouts will work in a pinch, but they won’t caramelize as nicely as fresh. Thaw and dry them thoroughly, then roast at a slightly higher heat to encourage as much browning as possible.
Final Thoughts
There’s something almost magical about the transformation that happens in this dish—humble sprouts elevated by tangy glaze and creamy Gorgonzola. If you haven’t yet tried Balsamic Glazed Brussels Sprouts with Gorgonzola Crumbles, I truly hope you give them a spot on your table soon. They might just become a new favorite for you, too!