Roasted Goat with Caramelized Brussels Sprouts and Balsamic Glaze
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour, yet tastes like something from a fancy restaurant. Goat meat is leaner than beef and packed with protein, making it a nutritious choice that won't leave you feeling sluggish. The beauty of this dish lies in its simplicity: tender roasted goat shoulder gets paired with brussels sprouts that caramelize into sweet, crispy gems, all brought together with a glossy balsamic glaze. Everything roasts in one pan, which means minimal cleanup and maximum flavor. The combination of fresh herbs, garlic, and that tangy honey balsamic reduction creates something truly special without requiring any complicated techniques.
Ella x
Ingredients
- 1½ kggoat meat shoulder(cut into 5cm cubes)
- 600 gbrussels sprouts(halved)
- 6 tablespoonsolive oil
- 5garlic cloves(minced)
- 4fresh rosemary sprigs
- 3fresh thyme sprigs
- 100 mlbalsamic vinegar
- 2 tablespoonshoney
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 3shallots(quartered)
- 250 mlvegetable stock
Detail level
Instructions
- 1
Pat the goat meat dry with paper towels and season generously with salt and pepper on all sides.
Tip: Dry meat ensures better browning and develops a flavorful crust.
- 2
Heat 3 tablespoons of olive oil in a large roasting pan over medium-high heat. Working in batches, sear the goat meat for 2-3 minutes per side until browned. Set aside.
Tip: Don't overcrowd the pan; this ensures even browning rather than steaming.
- 3
Toss brussels sprouts with remaining 3 tablespoons olive oil, salt, and pepper. Arrange on the roasting pan around the goat meat.
Tip: Cut brussels sprouts to similar sizes for even cooking.
- 4
Add minced garlic, shallots, rosemary, and thyme around the meat and vegetables. Pour vegetable stock into the pan.
Tip: The herbs infuse the cooking liquid with aromatic flavors.
- 5
Cover the roasting pan with foil and roast at 180°C for 25 minutes. Remove foil and roast uncovered for another 15-20 minutes until the goat is tender and brussels sprouts are golden.
Tip: The meat is done when it reaches an internal temperature of 65°C and shreds easily with a fork.
- 6
While the meat roasts, prepare the glaze by combining balsamic vinegar and honey in a small saucepan. Simmer over low heat for 5-7 minutes until reduced by half and syrupy.
Tip: Watch carefully as the glaze can burn; it should coat the back of a spoon.
- 7
Remove the roasting pan from the oven. Transfer the goat meat and brussels sprouts to a serving platter using a slotted spoon.
Tip: Leave some of the cooking liquid in the pan for additional sauce if desired.
- 8
Drizzle the warm balsamic glaze over the roasted goat and brussels sprouts. Serve immediately while hot.
Tip: Garnish with fresh herbs or a sprinkle of fleur de sel for added elegance.
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