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.
Crispy and hearty. They're a must-have cruciferous vegetable.
Especially when they're drizzled with a little EVOO and balsamic. Plus, crunchy walnuts and creamy goat cheese.
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.
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.
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.
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.
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:
- Roasted Pumpkin with Curried Tahini Sauce
- Brown Butter Miso Roasted Eggplant
- Chimichurri Smashed Potatoes
- Maple Ginger Roasted Rainbow Carrots
- Roasted Acorn Squash with Pomegranate and Pistachios
- 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
- 2 ounces goat cheese, crumbled
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Fresh mint leaves (optional)
- Parsley (optional)
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.
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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