Take your sprouts to the next level! These Roasted Brussels Sprouts with Goat Cheese, Walnuts and Dried Cranberries have layers of delicious flavor and textures. It's all brought together with a simple honey balsamic dressing. Ready in just 25 minutes!
No need for boring sprouts! Instead, in just 25 minutes you can turn roasted brussels sprouts into something pretty special.
Your holiday dinner table deserves great side dishes, and you can go wrong with these Roasted Brussels Sprouts with Goat Cheese, Walnuts, and Dried Cranberries. It's not only pretty but tastes out-of-this-world-good!
All you have to do is roast up your sprouts, then toss them with toasted walnuts, plump dried cranberries, crumbled goat cheese and a honey balsamic dressing.
The dressing caramelizes with the roasted sprouts. Soooo tasty.
Serious flavor bomb.
The whole family are going to love this awesome sprouts dish.
I love that you can do so much with brussels sprouts. Forget about boring boiled sprouts (yuck). Instead, roast them up and let them act like flavor sponges to make a tasty side dish.
Be sure to try these other awesome ways to enjoy sprouts: Honey Sriracha Brussels Sprouts, Roasted Frozen Brussels Sprouts, Brussels Sprout Pasta, Roasted Brussels Sprouts with Balsamic Vinegar or even a Roasted Brussels Sprouts Christmas Tree!
What are Brussels Sprouts?
Brussels Sprouts are a nutritious vegetable considered to be a cruciferous vegetable. They are from the same family as cabbages, and look like little cabbages, but they aren't just baby cabbages. They are edible buds that grow on a tall stalk. Brussels sprouts can taste very sulfurous and bitter if overcooked, so try roasting them as a tasty side dish.
Did you know? Brussels sprouts are named after the Belgian city they were cultivated in during the 16th Century. They're still very popular in Brussels to this day.
Why You'll Love This Recipe
- They turn the humble brussel sprout into a tasty side dish.
- These roasted sprouts are ready in under 30 minutes!
- You can switch up the cheese and nuts to other ones that you have on hand. Try a combo of Roquefort and pecans, or brie and pistachios.
- They make a fun twist on the classic Thanksgiving and Christmas side dish of brussels sprouts.
- This side dish is another great Vegetarian Christmas Recipe!
- Brussels sprouts - Choose fresh Brussels sprouts that aren't too brown or wilted.
- Oil, salt and pepper - For roasting the sprouts. Use olive oil or your favorite cooking oil.
- Honey - a sweet part of the simple 2-ingredient dressing.
- Balsamic Vinegar - A rich acidity to balance with the honey.
- Goat Cheese - Creamy, flavorful goat cheese is crumbled onto the sprouts after they are roasted and caramelized in the honey and balsamic dressing.
- Dried cranberries - not only do the dried cranberries look pretty, but they add a sweet/sour festive flavor and incredible texture.
- Walnuts - use the unsalted walnuts straight up, or put them into a dry (no oil) frying pan and toast them for a few minutes to get even more delicious walnut flavor.
Please see the recipe card below for quantities.
Wondering how to make this Roasted Brussels Sprouts with Goat Cheese, Walnuts, and Dried Cranberries recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prep the sprouts: Trim the Brussels sprouts and cut larger ones in half, then place them into a bowl with the olive oil, salt and pepper. Toss to combine.
Roast the sprouts: Spread the Brussels sprouts onto a baking sheet in a single layer and bake in the oven at 400F/200C for 20 minutes or until golden on the edges and cooked through, stirring occassionally. Smaller sprouts will need less time so be sure to check on them towards the end of the indicated time.
Toast your nuts: Meanwhile, add the walnuts to a dry frying pan (no oil) over a medium heat and toast, stirring often, for a few minutes or until golden and fragrant.
Caramelize the sprouts: Stir the balsamic vinegar and honey together in a small bowl and pour them over the pan of roasted brussels sprouts, stirring to coat. Return to the oven for a further 3-5 minutes to caramelize slightly.
Assemble: Serve the roasted sprouts topped with the toasted walnuts, dried cranberries and crumbled goat cheese.
Be sure to trim away any wilted or brown leaves from your sprouts.
If you like it sweeter, add more honey.
Swap the honey for maple syrup or agave for a different sweet taste.
If some brussels sprouts are larger, cut them in half through the base so they all cook evenly.
Swap the goat cheese for a different type. Try Roquefort, blue cheese, camembert, brie or even cubes of cheddar.
Swap the walnuts for a different type of nuts: pecans, almonds, pistachios, macadamia, cashews, hazelnuts etc...
This side dish of roasted brussels sprouts with goat cheese is perfect for Thanksgiving or Christmas. So some great main dishes to serve it with for a vegetarian holiday meal are:
Storage: Store the roasted sprouts, without the cranberries, goat cheese or walnuts added, in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a saute pan on the stovetop over medium heat, stirring often. Then add the nuts, cranberries and goat cheese before serving.
Freezing: Freezing is not recommended for this dish as the texture of the sprouts will be affected.
Check out the Veggie Desserts + Cakes cookbook on Amazon
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
Roasted Brussels Sprouts with Goat Cheese
- Rimmed baking sheet
- 2 pounds Brussels sprouts 900g
- 1 tablespoon olive oil
- 1 teaspoon each salt and black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons goat cheese crumbled
- 2 tablespoons dried cranberries
- 2 tablespoons chopped walnuts
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim the Brussels sprouts and cut larger ones in half, then place them into a bowl with the olive oil, salt and pepper. Toss to combine.
- Spread the Brussels sprouts onto a baking sheet in a single layer and bake in the oven for 20 minutes or until golden on the edges and cooked through, stirring occassionally. Smaller sprouts will need less time.
- Meanwhile, add the walnuts to a dry frying pan over a medium heat and toast, stirring often, for a few minutes or until golden and fragrant.
- Stir the balsamic vinegar and honey together in a small bowl and pour them over the pan of roasted brussels sprouts, stirring to coat. Return to the oven for a further 3-5 minutes to caramelize slightly.
- Serve topped with the toasted walnuts, dried cranberries and crumbled goat cheese.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Wow! This not only came together fast but also so flavorful. I'm very impressed with this veggie side dish!
Thought I couldn't love roasted Brussels sprouts more but then comes along this dish and goat's cheese...and I am in foodie heaven! Thanks for sharing.
Love the combination of ingredients in the recipe. Thanks for sharing
Absolutely delicious brussels sprout recipe! Can't wait to make it again for the holidays!
Your Roasted Brussel Sprouts with Goat cheese is a real keeper! Just the right combination of ingredients! Thanks for sharing!