Roasted Brussels Sprouts with Goat Cheese and Walnuts
My obsession with Brussels sprouts began a few years ago when I took a trip to Kentucky to see Noah’s Ark. Until then, I wasn’t a fan of Brussel sprouts because I don’t think I had ever eaten any Brussels Sprouts I liked! But while I was there, I ate a Brussels Sprout salad that was AMAZING! When I returned home, I decided to try to recreate this dish for my family, and I’m so glad I did! My Roasted Brussels Sprouts with Goat Cheese and Walnuts has become my family’s most beloved side dish.
Seasoned Fresh Brussels Sprouts are roasted until golden brown and crispy and finally topped with walnuts, goat cheese, and a raspberry vinaigrette. This delicious side dish is so good that I have faith it can change your negative notions about these “baby cabbages and convert even the strongest Brussels sprout skeptic. But don’t take my word for it. Make them and see for yourself!
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One of the main reasons I love this vegetable side dish is because of all the textures. (Texture is so important to me!) Since we are using fresh Brussel sprouts, and the outer leaves fall off when quartering them, you have a variety of “doneness” in the dish that keeps it interesting. The larger pieces stay tender while the leaves and exterior develop a crispy texture.
Then you have the creaminess of the goat cheese and a different crunch from the walnuts. The “cherry on top” is the acidity from the raspberry vinaigrette that brings it all together. If you want to add a touch of sweetness instead of the vinaigrette, swap honey for it, and you will have a completely different dish!
Another reason this is my favorite way to make roasted crispy Brussels sprouts is because it’s an easy recipe with a quick prep time. That makes it a “go-to” for me when I’m making a quick weeknight dinner. (Let’s be honest: Most weeknight meals HAVE to be fast because sports, homework, and more demand so much of our evenings.)
I preheat the oven, quarter the Brussels sprouts, season generously, and roast them in a hot oven for 15-20 minutes or until fork tender and crispy. We are using simple ingredients already found in your pantry, and the Brussels sprouts are less than $3.00 for a bunch at your local grocery store. That makes this recipe accessible, affordable, and practical, and that’s my kind of cooking!
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So, let’s discuss Brussels sprouts’ bad reputation. When I was growing up, this vegetable was always portrayed as distasteful and even a punishment for kids to eat in movies and television. When Brussels Sprouts were put on their plate, they immediately turned their noses up, complained, and inevitably fed them to the family dog underneath the dinner table to get dessert! (HA) And I can’t say that I blame them. Those Brussels sprouts looked bland, boiled, and tasteless, and they probably were. (Everyone should know by now that boiling vegetables is NOT the best way to extract flavor. It just makes food soggy and full of water.) But my recipe is a party for your taste buds!
These are the best Brussels Sprouts to make for Thanksgiving dinner. Why, you might ask? Well, they are not only delicious, they are beautiful too. Imagine golden-brown Brussels sprouts with pops of white goat cheese on a gorgeous platter topped with chopped walnuts and sitting center stage on your holiday tables. This absolute must-have side dish is impressive, and the best part is that your guests will have no idea you didn’t spend hours making them in the kitchen. And if your family is anything like mine, we can always use a few more vegetables because starches seem to dominate the holidays! (HA)
What exactly is a Vinaigrette? Let’s learn HERE!
Make Roasted Brussels Sprouts with Goat Cheese and Walnuts on YouTube!
Tips for Roasted Brussels Sprouts with Goat Cheese and Walnuts:
- Use a large baking sheet pan so that your Brussels sprouts can be spread out in a single even layer. This will ensure even cooking and give you the best results.
- Don’t stir the goat cheese too much, or the crumbles will melt and be undetectable in the dish. You want to ensure that creamy goat cheese is present in every bite.
Roasted Brussels Sprouts with Goat Cheese and Walnuts Ingredients:
- 3/4 cup chopped walnuts or pecans
- 6 tablespoons Avocado oil (or Olive oil)
- 4 oz. plain goat cheese
- 2 lbs. of Brussels sprouts
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Cavender’s Seasoning Salt
- 1 teaspoon black pepper
- 4 tablespoons Lite Raspberry vinaigrette
Roasted Brussels Sprouts with Goat Cheese and Walnuts Instructions:
- First, preheat the oven to 375 degrees.
- Second, cut the ends off of the Brussels sprouts and then quarter them.
- Third, arrange the quartered Brussels sprouts onto a large sheet pan or two medium-sized baking sheets. (You don’t want the Brussels sprouts to steam. You want them to roast, and they must be in a single layer to do this.)
- Next, add the avocado oil, onion powder, garlic powder, Cavender’s, and pepper to the sprouts.
- Then, using your hands, toss all of the Brussels sprouts with the oil and seasonings to ensure they are completely covered. If any Brussels sprouts are dry without oil, add more oil and toss again.
- After the Brussels sprouts have been tossed well and seasoned, then you will place them in the oven to roast for about 30 minutes.
- Toss the sprouts with a spatula every 7 minutes and move them around on the baking dish.
- Take your sprouts out of the oven when they get some color and crispy.
- Add the goat cheese, walnuts, and raspberry vinaigrette to the hot Brussels sprouts and toss gently. (Don’t be too rough with the goat cheese; it will begin to melt. You want some large cool pieces scattered throughout the dish.)
- Serve immediately with your favorite main dish, and ENJOY!
Storage for Roasted Brussels Sprouts with Goat Cheese and Walnuts:
- Leftover Brussels sprouts can be stored in an airtight container in the fridge for 3 days.
What are the Macros for Roasted Brussels Sprouts with Goat Cheese and Walnuts?
Makes 12 servings (Nutritional information below is for 1 serving = 1/2 cup)
- Calories – 187
- Protein – 6 grams
- Carbs – 6.4 grams (net)
- Fat – 15 grams
Check out some of my other side dishes here!
Garlic Mashed Potatoes that are better than Texas Roadhouse
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Roasted Brussels Sprouts with Goat Cheese and Walnuts
Equipment
- 1 large Baking sheet or 2 medium size baking sheets
Ingredients
- 3/4 cup chopped walnuts
- 6 tablespoons Avocado oil or Olive oil
- 4 oz. plain goat cheese
- 2 lbs. of Brussels sprouts
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Cavender’s Seasoning Salt
- 1 teaspoon pepper
- 4 tablespoons Lite Raspberry vinaigrette
Instructions
- First, preheat the oven to 375 degrees.
- Second, cut the ends off of the Brussels sprouts and then quarter them.
- Third, arrange the quartered Brussels sprouts onto a large sheet pan or two medium-sized baking sheets. (You don’t want the Brussels sprouts to steam. You want them to roast, and they must be in a single layer to do this.)
- Next, add the avocado oil, onion powder, garlic powder, Cavender’s, and pepper to the sprouts.
- Then, using your hands, toss all of the Brussels sprouts with the oil and seasonings to ensure they are completely covered. If any of the Brussels sprouts are dry without oil, add a little bit more oil and toss again.
- After the Brussels sprouts have been tossed well and seasoned, then you will place them in the oven to roast for about 30 minutes.
- Toss the sprouts with a spatula every 7 minutes and move them around on the baking dish.
- Take your sprouts out of the oven when they get some color and crispy.
- Add the goat cheese, walnuts, and raspberry vinaigrette to the hot Brussels sprouts and toss gently. (Don’t be too rough with the goat cheese; it will begin to melt. You want some large cool pieces scattered throughout the dish.)
- Serve immediately with your favorite main dish, and ENJOY!
Video
Notes
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