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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