Roasted Brussels sprouts with goat cheese are so good. Brussels are like tiny little flavor-packed cabbages, everything is better in it's miniature version right?!? I mean, most everything. Not cupcakes though...not those.
Those aren't better smaller.
Brussels sprouts have more Vitamin C than cupcakes...which is why we are ultimately choosing Roasted Brussels with goat cheese for dinner.
Have you ever roasted Brussels Sprouts in the oven and it seems like it takes forever? You pull the oven open 7 times and every time they aren't fully cooked. Your husband and kids are standing there asking you about dinner for the 11th time. It may or may not be 8:30 and when you open the oven for the last time you just want to give them the crunchy uncooked Brussels and send them to bed.
Not saying that has happened to me.
Don't worry there is a secret. You need to blanche them for a few minutes. Getting the cooking process started makes it much easier to roast them perfectly in the oven. It doesn't hurt that they come out more beautiful than they went in.
No need for an ice bath after blanching here, you are going to pop them in the oven in a minute. They get tossed with caramelized onion, garlic, and balsamic. The perfect combination.
Tangy, light, goat cheese, and pine nuts go on top to balance it all out.
It is easy to throw this together in 10 minutes and pop it in the oven. For me this means we ate dinner (and no one asked me when it is going to be ready) and were finished in time to watch The Terror on AMC. Since I am an ultra-busy Mom, I would literally forgo dinner in favor of mindless TV watching...so if I can get it done quickly, it means I can enjoy my dinner AND not use my brain for an hour or two. And by the way, what would happen if I told them there was no dinner and went and watched TV?
Would they get their own dinner? Would it be Brussels?
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RECIPE | ROASTED BRUSSELS SPROUTS WITH GOAT CHEESE
Serves 4-6 Prep time: 10 minutes Cook time: 45 minutes
2 lbs. brussels sprouts, fresh - halved
1/2 large red onion, diced
3 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. balsamic vinegar
Salt and pepper to taste (start with 1 tsp.)
4oz. goat cheese
2 Tbsp. pine nuts
Preheat oven to 400°
Bring a medium pot of water to a boil
Add halved Brussels sprouts
Cover and allow to cook 3 -4 minutes
Using a slotted spoon, remove the sprouts to an ice bath, and then a mixing bowl
In a skillet, heat 3 Tbsp olive oil, add diced onion
Saute' onion until translucent (season with salt and pepper)
Add garlic, and Saute until fragrant
Add to the mixing bowl of Brussels sprouts
Add vinegar, salt, and pepper
Top with crumbled goat cheese
Toss everything together
Arrange in a casserole dish (thinner is better)
Bake for 45 minutes or until Brussels sprouts are fork tender in the middle.
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I was doing some vintage/antique shopping in Marshville and Monroe, NC a few months ago with my sister. She knows all of the great spots including "Olde Tyme Marketplace" which was used in the filming of The Color Purple (barbershop) in 1985. I didn't buy the vintage chicken feeder there but I did get something even more fantastic that I will share soon.
*hint: it starts with "bird" and ends with "cage" and it's reaaaalllllly chippy and old.
After we left Marshville, where we were supposed to look at something and return home to my family's Charlotte farm- we snuck over to Monroe, NC. Because you know, once you are on a roll you have to keep going. The next best antique find is ALWAYS at the next stop. We headed to "just one more store", where I found this vintage chicken feeder proving my point. #positivereinforcement
Did I say that it's 5 feet long? And my sister brought a sedan? Don't worry, we're experts at shoving things in there. I wasn't leaving without it.
I didn't know I was going to fill the vintage chicken feeder with Shamrocks but I did know that it would be the perfect vessel for any kind of centerpiece on my 7 foot dining table. Yes, dinnerware will fit on either end of the long centerpiece.
But if it didn't, would I just invite less people?
Like I said, this thing is a big 5 feet. It take up much of the center of the table. At the bottom of this post I have linked to a few products that look similar but have a more manageable size in case you have a smaller table or area.
I found the Shamrocks at our local Wegmans grocery store. They bottoms were wrapped in the typical green plastic foil. I simply placed them, and their plastic foil, into the feeder, pushing the wrapping below the lip of the chicken feeder. I spaced them evenly. In between each one, I put an upside down glass. I covered it all up with dried Sphagnum Moss from the craft store. On top of each upside down glass, I put a mercury glass votive holder for extra ambience. It was an easy-does-it arrangement that has filled in nicely over the last three weeks.
After the last frost in my area, usually April 15 (this year it will be more like the 23rd) I will plant them outside. They do best in the shade and are considered a perennial in Zones 7-9. If you are outside of those zones, Oxalis will be considered an annual for you. Since I have a desperate need for shade plants with all the beautiful, giant, (Boscobel) trees here, these will be perfect.
Do you love Shamrocks? Have any great Saint Patricks Day Table Ideas? Can't stop shopping when you're on a roll? I would love to know, leave me a comment below!
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Hi! I'm Amy. I am a former commercial photographer who has travelled all over the world and finally landed in my happy place - Historic Boscobel Farm.