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

Crispy Roasted Brussels Sprouts with Toasted Walnuts and Goat Cheese

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

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

  1. Place a rimmed baking sheet on the center rack of the oven. Preheat oven to 350 degrees Fahrenheit with the baking sheet inside.
  2. 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.
  3. Increase the oven temperature to 450 degrees Fahrenheit and return the baking sheet to the center rack while the oven preheats.
  4. In the meantime, stir Brussels sprouts, grapeseed oil, balsamic vinegar, maple syrup, onion powder, garlic powder, and salt.
  5. 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.
  6. 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.

  7. 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.

Recipe 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.