Brussel Sprouts with goat cheese and raspberry vinaigrette

Okay y’all, my obsession with Brussel sprouts continues! I’ve given you a different recipe on my BLOG for Roasted Brussel sprouts with smoked ham, but the recipe that I’m sharing with you today is my ABSOLUTE FAVORITE RECIPE for Brussel Sprouts. It is tender, crispy, creamy, crunchy, salty, sweet, and everything in between! I make this side dish at least once a week for me and my daughter (she loves just about everything like me!) and the leftovers are divine the next day! I almost feel like I am on a mission to show the world just how great these mini cabbages can be and I won’t stop until I have you fully convinced of their yumminess and versatility! Let me show you how to make my Brussel Sprouts with goat cheese and raspberry vinaigrette! (There’s also a crunch from chopped pecans!)

brussel sprouts with goat cheese and raspberry vinaigrette recipe:

Equipment needed:

• 1 large Baking sheet or 2 medium size baking sheets

Pantry items:

• 3/4 cup chopped pecans
• 6 tablespoons Avocado oil (or Olive oil)

Fridge items:

• 4 oz. plain goat cheese
• 2 bunches of Brussel Sprouts

Seasonings/Spices:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 2 teaspoons pepper

brussel sprouts with goat cheese and raspberry vinaigrette instructions:

• First, preheat the oven to 375 degrees.
• Second, cut the ends off of the Brussel Sprouts and then quarter them.

• Third, arrange the quartered Brussel Sprouts on to a large baking sheet or two medium sized baking sheets. (You don’t want the Brussel Sprouts to steam. You want them to roast and they need to be in a single layer to do this.)
• Next, add the avocado oil, onion powder, garlic powder, salt, and pepper.

• Then, using your hands, toss all of the Brussel sprouts with the oil and seasonings to make sure that they are completely covered. If any of the Brussel sprouts are dry without oil on them, you will need to add a little bit more oil and toss again.
• After the Brussel sprouts have been tossed well and seasoned, then you will place them in the oven to roast for about 30 minutes.

• Make sure that every 7 minutes or so you toss the sprouts with a spatula and move them around on the baking dish.
• Take your sprouts out of the oven when they get some color and start crisping up.
• The last thing you are going to do is add the goat cheese, pecans, and raspberry vinaigrette to the hot Brussel Sprouts and toss gently. (You don’t want to be too rough with the goat cheese. It will begin to melt, but you want some large cool pieces to be scattered throughout.)
• Serve immediately with some of my amazing main dishes found below!

be sure to pin it for later!

let me show you how to make it here!

Brussel Sprouts with goat cheese and raspberry vinaigrette

Jessie & Seasonal, Southern Living in Spanish

Brussel sprouts are roasted until tender and crisp and then tossed with creamy goat cheese, crunchy pecans, and a tasty raspberry vinaigrette. This is the perfect side dish that hits every single part of your palette.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine American

Equipment

• 1 large Baking sheet or 2 medium size baking sheets

Ingredients

  

• 3/4 cup chopped pecans
• 6 tablespoons Avocado oil or Olive oil
• 4 oz. plain goat cheese
• 2 bunches bunches of Brussel Sprouts
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 2 teaspoons pepper

Instructions

 

• First, preheat the oven to 375 degrees
• Second, cut the ends off of the Brussel Sprouts and then quarter them.
• Third, arrange the quartered Brussel Sprouts on to a large baking sheet or two medium sized baking sheets. (You don’t want the Brussel Sprouts to steam. You want them to roast and they need to be in a single layer to do this.)
• Next, add the avocado oil, onion powder, garlic powder, salt, and pepper.
• Then, using your hands, toss all of the Brussel sprouts with the oil and seasonings to make sure that they are completely covered. If any of the Brussel sprouts are dry, without oil on them, you will need to add a little bit more oil and toss again.
• After the Brussel sprouts have been tossed well and seasoned, then you will place them in the oven to roast for about 30 minutes.
• Make sure that every 7 minutes or so, you toss the sprouts with a spatula and move them around on the baking dish.
• Take your sprouts out of the oven when they get some color and start crisping up.
• The last thing you are going to do is add the goat cheese, pecans, and raspberry vinaigrette to the hot Brussel Sprouts and toss gently. (You don't want to be too rough with the goat cheese. It will begin to melt, but you want some large cool pieces to be scattered throughout.)
• Serve immediately with some of my amazing main dishes!

Keyword Greens, Roasted, Vegetables

check out some of my other southern sides!

Loaded Baked Potato Casserole

Roasted Brussel sprouts with smoked ham

Cheesy Corn Casserole

what dishes would go great with brussel sprouts?

Better than Cracker Barrel Meatloaf!

Cajun Style Red Beans and Rice

Deer Steak Wrapped in Bacon

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