Crispy Roasted Brussels Sprouts with Toasted Walnuts and Goat Cheese

Crispy Roasted Brussels Sprouts with crunchy toasted walnuts and tangy goat cheese. An easy, vegetarian side dish to serve with any protein during fall and winter.

Do you have a favorite fall veggie? I'm a big fan of winter squash and eggplant, but nothing compares to roasted Brussels sprouts.

Crispy and hearty. They're a must-have cruciferous vegetable.

Green veggies in white bowl with green napkin and wooden spoon.

Especially when they're drizzled with a little EVOO and balsamic. Plus, crunchy walnuts and creamy goat cheese.

Yummmm.

Brussels sprouts on a cutting board in the sunlight.
Crispy roasted Brussels sprouts and goat cheese on baking sheet.

Instructions

I learned this life-changing tip about roasting Brussels sprouts:

Preheat the oven to 450ºF with a baking sheet inside.

The hot oven temperature and preheated baking sheet ensure maximum browning and crispiness. Really, you have to try it.

Green vegetables in white dish with green napkin and wooden spoon.

Toasting Walnuts

Before you get started, note this recipe begins with toasting walnuts, so you only need to preheat the oven to 350ºF at first. (I did this with the baking sheet inside.)

Once the oven hits 350, remove the baking sheet from the oven and spread the raw walnuts on it. Return the baking sheet to the oven and toast for about five minutes.

The toasted walnuts should be slightly browned with a nutty aroma.

The biggest challenge when it comes to toasting nuts is that they can burn relatively quickly. Toasting times also vary depending on the size and type you use.

For this reason, I recommend watching nuts closely during the last minute or two of toasting. I like to set a timer so I don't forget—even 20 or 30 seconds can make all of the difference.

Closeup image of crispy roasted brussels sprouts in white dish with wooden spoon.

Once the walnuts are toasted, make the Brussels sprouts.

Transfer the toasted walnuts to a bowl and return the baking sheet to the oven. Increase the heat to 450ºF.

While the oven is heating up, toss halved Brussels sprouts with a little oil, balsamic vinegar, maple syrup, onion powder, garlic powder, and salt.

Then, spread the Brussels sprouts on the same baking sheet you used to toast the walnuts and roast until the edges are just starting to get brown and crispy. In my oven, that took about 20 minutes.

Horizontal image of roasted brussels sprouts in white dish with green napkin.

Finally, top with a little tangy goat cheese.

Once the Brussels sprouts are just starting to get brown, top them with crumbled goat cheese and return the baking sheet to the oven for another few minutes to finish.

Once the cheese is warm and softened, transfer the Brussels sprouts to a dish and give them a little toss with the toasted walnuts, a drizzle of olive oil and balsamic, and a few sprigs of fresh herbs if you're feeling fancy—I like mint and parsley.

Crispy roasted Brussels sprouts in white dish with green napkin.

Can you make this recipe ahead of time?

Yes and no. You can easily toast the walnuts for this recipe ahead of time if you want to make things a little bit easier the day of.

The whole dish still tastes great leftover, too, but I like the crispy texture of the Brussels sprouts best when they're fresh out of the oven.

How do you make it nut-free?

If you're making this for someone who has an allergy (or just doesn't like nuts), omit the walnuts or use toasted sunflower seeds or pumpkin seeds instead.

How do you make it vegan?

To make this recipe dairy-free, omit the goat cheese or swap in this tofu-based vegan cheese instead.

Looking for more?

You might also like these vegetarian side dish recipes:

📖 Recipe

Green veggies in white bowl with green napkin and wooden spoon.

Crispy Roasted Brussels Sprouts with Toasted Walnuts and Goat Cheese

Stephanie McKercher, RDN
Crispy Roasted Brussels Sprouts are tossed with toasted walnuts and goat cheese in this easy, vegetarian side dish.
4.48 from 21 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish, Vegetables
Cuisine gluten-free, Holiday, vegetarian
Servings 4 people

Equipment

  • Oven
  • rimmed baking sheet

Ingredients
  

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.
Keyword Roasted Brussels Sprouts, Thanksgiving

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Brussels sprouts and walnuts in white dish with wooden spoon. Text reads, "Crispy Roasted Brussels Sprouts with Toasted Walnuts and Goat Cheese."

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8 Comments

  1. 5 stars
    so its the start of the COVID-19 self quarantining so I've been trying all these different recipes I pinned like 2 presidential elections ago but never had time. This turned out great - pretty much any roasted veggies are going to be great. My version had toasted almonds, dried cranberries, goat cheese (!) and some beets with a light balsamic glaze served over a bowl of brown jasmine rice, black beans and cliantro.

    I don't know about you, but I always feel like such a Boss when I successfully make a Pinterest recipe or project. A certain sense of accomplishment LOL!

  2. 5 stars
    This looks really delicious. And flavors are amazing. Love the addition of walnuts. Makes this meal much more nutritious. I can't wait to give this a try.

  3. 5 stars
    I love roasted brussels sprouts! I have never thought of adding toasted walnuts with them, but I LOVE that idea! This recipe looks perfect!

  4. I love roasted Brussels and they are so good with goat cheese! One of my favorite veggies as the moment

  5. 5 stars
    What an interesting combination of Brussels sprouts, goat cheese and walnuts! This is really very original, I have not tried anything like this yet. I like the combination of different textures in one dish, and moreover, it is very healthy and useful. I think that the taste and smell is as amazing as it looks in the photo. Be sure to try to cook these crispy roasted brussels sprouts according to your recipe. Thank you! Your blog is awesome.