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.
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.
This recipe originally appeared on GratefulGrazer.com.