Roasted Brussels Sprouts with Goat Cheese and Walnuts

Roasted Brussels sprouts are delicious any time of year, but they feel especially fitting for holiday meals when you want something both cozy and bright. This version adds creamy goat cheese, crunchy toasted walnuts, and a drizzle of aged balsamic for a side dish that's festive and satisfying.

These roasted Brussels sprouts are simple enough to throw together on a weeknight, yet festive enough to pair with your favorite Thanksgiving mains or cozy Christmas dinner recipes. And because it comes together on a single sheet pan, cleanup is minimal, which is always a win on busy holiday cooking days.

If you like this dish, you might also enjoy my Roasted Pumpkin with Tahini Sauce, Easy Honey Roasted Carrots and Parsnips, or Vegan Sweet Potato Casserole.

Ingredients

This dish highlights a few key ingredients that shine during the cooler months. Brussels sprouts are the star. They're roasted until crispy and golden on the edges. Walnuts add rich, toasty crunchy, and creamy goat cheese melts slightly into the warm sprouts for a luscious finish. A touch of balsamic vinegar and maple syrup brings out the natural sweetness of the vegetables, while garlic and onion powder round out the savory flavor.

Tip: Preheat the oven to 450ºF with a baking sheet inside. The hot oven temperature and preheated baking sheet ensure maximum browning and crispiness.

Substitutions

• Walnuts: Swap for pecans or use pumpkin seeds or sunflower seeds for a nut-free version.
• Goat cheese: Substitute with feta or a plant-based alternative if needed.
• Balsamic vinegar: Use a high-quality aged balsamic for the best flavor; apple cider vinegar van work in a pinch.
• Maple syrup: Honey or agave syrup are good substitutes.
• Grapeseed oil: Any neutral oil (like avocado or canola) works for roasting.

Making Ahead and Storage

These Brussels sprouts are best served fresh, but you can trim and halve them up to two days ahead and refrigerate in a sealed container until ready to roast.

Store leftovers in an airtight container and refrigerate for up to 5 days. Reheat in a 375ºF oven for 8-10 minutes, or until warmed through and crispy again. The goat cheese may soften further during reheating, but the flavor will still be delicious.

FAQ

📖 Recipe

Roasted Brussels Sprouts with Goat Cheese and Walnuts

Stephanie McKercher, RDN

Crispy on the outside, tender on the inside, these roasted Brussels sprouts with goat cheese and walnuts are an easy, crowd-pleasing vegetarian side dish for Thanksgiving, Christmas, or any fall or winter meal. A touch of balsamic and maple adds just the right amount of sweetness and tang to bring everything together.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish, Vegetables

Cuisine gluten-free, Holiday, vegetarian

Servings 4 people

Equipment

• Oven
• rimmed baking sheet

Ingredients

  

1x2x3x

Brussels Sprouts:

• 1 cup walnut halves and pieces
• 1 ½ pound Brussels sprouts, trimmed and halved
• 1 tablespoon grapeseed oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt
• 2 ounces goat cheese, crumbled

For serving:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Fresh mint leaves (optional)
• Parsley (optional)

Instructions

 

• Place a rimmed baking sheet on the center rack of the oven. Preheat oven to 350 degrees Fahrenheit with the baking sheet inside.
• Once the oven is preheated, remove the baking sheet and spread walnuts in a single layer. Return baking sheet to the oven and toast walnuts 5 minutes, or until they turn golden brown and have a nutty aroma. Watch walnuts closely during the final minute to prevent burning. Once walnuts are toasted, transfer to a bowl and set aside until ready to serve.
• Increase the oven temperature to 450 degrees Fahrenheit and return the baking sheet to the center rack while the oven preheats.
• In the meantime, stir Brussels sprouts, grapeseed oil, balsamic vinegar, maple syrup, onion powder, garlic powder, and salt.
• Once the oven reaches 450 degrees Fahrenheit, remove the baking sheet and spread Brussels sprouts in a single layer. Return the baking sheet to the oven and roast 20 minutes, or until the Brussels sprouts are brown on the edges.
• Remove the baking sheet from the oven and sprinkle crumbled goat cheese over the Brussels sprouts. Return the sheet pan to the oven and roast 5 minutes, or until the goat cheese is warm and softened.
• Transfer roasted Brussels sprouts and goat cheese to a serving dish. Add toasted walnuts and fresh mint and parsley, if desired. Drizzle with extra virgin olive oil and balsamic vinegar if desired. Gently toss before serving.

Notes

Walnuts may be toasted in advance. Substitute with any other nut (such as pecans or almonds) if desired. Omit or use pumpkin seeds or sunflower seeds to make this recipe nut-free. Toasting times vary-watch closely to prevent nuts and seeds from burning.

 

I recommend a high quality, aged balsamic vinegar for serving.

 

Store leftovers in an airtight container and refrigerate up to one week.

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