The BEST Roasted Brussels Sprouts

Roasted Brussels Sprouts with Goat Cheese in a bowl with a spoon.

The BEST Roasted Brussels Sprouts

The hands-down BEST Roasted Brussels Sprouts recipe topped with crumbled goat cheese, dried cranberries, and chopped walnuts. With a soft, tender center and a crispy, caramelized outside, everyone will love this impressive brussels sprouts recipe! Whether you’re celebrating the holidays with friends or making these for an everyday weeknight dinner, this easy side dish will quickly become your favorite!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 193kcal

Author Christine McMichael

Equipment

Casserole Dish

Ingredients

1 1/4 pound brussels sprouts, halved or quartered
1/4 cup butter or oil
2 teaspoons garlic powder
salt/pepper to taste
1/3 cup crumbled goat cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts

Instructions

Preheat oven to 400 degrees F.
Cut each of the brussels sprouts into halves or quarters and remove the ends.
Top with sliced butter (or drizzle with oil).
Roast in the oven for about 15 minutes.
Remove from the oven and add the garlic powder, salt, and pepper.
Toss to evenly coat each brussels sprout in butter and seasoning.
Roast for another 20-25 minutes (or until tender with crispy edges).
Let cool and top with goat cheese crumbles, dried cranberries, and chopped walnuts!

Video

Notes

TIP: Want to take these up a notch even more? You can always add a little drizzle of balsamic vinegar and/or honey before roasting for a touch of extra flavor!
Roasted Brussels Sprouts leftovers can be refrigerated for 3-5 days in an airtight container, then moved to the freezer for up to 3 months! To reheat, place them in the microwave or back in the oven.

Nutrition