Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup
Salt and black pepper to taste
1 flatbread (store-bought or homemade)
½ cup goat cheese, crumbled
1 tbsp fresh thyme leaves (optional)
1 tbsp honey (optional, for drizzling)
Directions:
Preheat your oven to 400°F (200°C).
Toss the Brussels sprouts in olive oil, balsamic vinegar, maple syrup, salt, and black pepper. Spread them in a single layer on a baking sheet.
Roast for 20-25 minutes, tossing halfway through, until Brussels sprouts are golden brown and crispy on the edges.
While the Brussels sprouts are roasting, prepare the flatbread. Place it on a baking sheet or pizza stone.
Once the Brussels sprouts are done, remove from the oven and set aside.
Top the flatbread with crumbled goat cheese and roasted Brussels sprouts.
Bake the flatbread for 10-12 minutes, or until the cheese is melted and bubbly.
Drizzle with honey and sprinkle with fresh thyme leaves before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 300 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect flatbread every time.
- Prep the Sprouts: After trimming and halving the Brussels sprouts, ensure the pieces are of relatively uniform size for even cooking. Place them in a large mixing bowl.
- Create the Glaze: In a small bowl, whisk together the olive oil, balsamic vinegar, and maple syrup until fully emulsified. Pour this over the sprouts, add salt and pepper, and toss thoroughly to coat every piece.
- Roast to Perfection: Spread the sprouts in a single, uncrowded layer on a parchment-lined baking sheet. Roast at 400°F (200°C), remembering to toss them at the 12-minute mark. They are done when caramelized and crispy at the edges.
- Assemble the Flatbread: Place your flatbread base on a separate baking sheet. Evenly distribute the crumbled goat cheese, then top with the warm roasted sprouts, ensuring good coverage.
- Final Bake & Garnish: Bake the assembled flatbread for 10-12 minutes until the cheese is soft and the edges of the flatbread are crisp. Remove from the oven and immediately drizzle with honey and sprinkle with fresh thyme.
Serving Suggestions
This versatile flatbread can be adapted for any meal. For a light dinner, pair it with a simple arugula salad dressed with lemon vinaigrette. To make it heartier, add prosciutto or crispy pancetta before the final bake. For a festive appetizer, cut the baked flatbread into small squares or triangles. It also pairs wonderfully with a bowl of tomato soup for a comforting lunch.
How-to Summary
Trim and halve Brussels sprouts, then toss with a glaze of olive oil, balsamic vinegar, and maple syrup. Roast at 400°F until caramelized. Top a flatbread with goat cheese and the roasted sprouts, then bake until the cheese melts. Finish with a drizzle of honey and fresh thyme.
Frequently Asked Questions
Can I use a different cheese? Absolutely. Feta, blue cheese, or even a soft ricotta would be excellent substitutes for the goat cheese.
How do I prevent a soggy flatbread? Ensure your roasted sprouts are not overcrowded on the pan, which steams them. Let them cool for a minute before adding to the flatbread to prevent excess moisture from soaking the base.
Can I make this ahead of time? You can roast the Brussels sprouts up to two days in advance and store them in the fridge. Assemble and bake the flatbread just before serving for the best texture.
What if I don’t have maple syrup? Honey or a light brown sugar dissolved in the vinegar makes a good alternative for the sweet component in the glaze.
Is there a way to make this vegan? Yes. Use a vegan cheese alternative or a creamy vegan spread, and substitute the honey with agave nectar or more maple syrup.
Common Mistakes to Avoid
- Overcrowding the Pan: This is the top reason sprouts steam instead of roast. Use two sheets if necessary.
- Skipping the Toss: Not tossing the sprouts halfway through roasting will result in uneven browning.
- Using a Thick, Doughy Base: Opt for a thin flatbread or naan. A thick pizza dough will not crisp up properly in the short baking time.
- Adding Wet Toppings Too Early: Ingredients like fresh tomatoes or large amounts of sauce will make the flatbread soggy. Keep toppings minimal and dry.
Conclusion
This Roasted Brussels Sprout and Goat Cheese Flatbread masterfully combines savory, sweet, and tangy flavors for a gourmet result with minimal effort. It’s a flexible recipe that encourages customization, making it perfect for a quick weeknight dinner or an impressive dish for guests. By following the detailed guide and avoiding common pitfalls, you’ll create a crispy, flavorful flatbread that highlights the best of seasonal produce.