Roasted Spiced Walnut Brussels Sprouts with Goat Cheese

Roasted Brussels Sprouts with Candied Walnuts, Pepper Bacon and Goat cheese

  • Servings: 10
  • Difficulty: easy
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Roasted Brussels Sprouts with Candied Walnuts, Pepper Bacon and Goat cheese
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One of those vegetables that a lot of people call out as their least favorite. Like many other veggies in how they are prepared that makes a huge difference. Most of us grew up with these boiled in salt less water. No attempt in trying to help these babies out. With a little pampering and grooming these can steal the show. I converted a few people last year who claimed they hated them before they tried these. Roasting is the key.

Most often Jill and I will just roast with a Kosher salt and pepper and maybe a splash of balsamic or garlic or lemon. Given that I am making these for Thanksgiving and don’t know how some guests view these, I am dressing them up a little bit to tempt everyone to try. A la goat cheese and candied walnuts.
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Adapted from Michael Symon

Ingredients:
Brussels Sprouts enough for your serving size
2 cloves of minced garlic
3-4 Green onions sliced
1 serrano chili, seeded and minced
¼ cup of red wine vinegar
1 tbs of honey

Capers
Parsley to top
Goat cheese

Candied walnuts
Walnuts
1 tbs honey
1 tbs of maple syrup
Pinch of Kosher salt
Pinch of Sugar
Pinch of Cayenne pepper
Pinch of ground ginger
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1. Prep your Brussels but cutting them in half or in fourths if they are large. You want similar sized pieces. The white stalk at the bottom is pretty thick and fibrous. I cut a pie shape or wedge out.

2. Sprinkle on a cooking sheet lined with foil. Spread them out and pour olive oil on top and dust with Kosher Salt and Pepper. Roast at 400 degrees for about 40 mins (until they are tender).

3.Make your dressing by mixing the minced garlic, onions, vinegar, honey and minced serrano in a bowl. Drizzle on top and stir in the hot pan. I put them in the oven for about a min to cook the garlic to remove some of the bite.

4.Serve with goat cheese, candied walnuts, a few capers and parsley.

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