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!