Cranberry Goat Cheese Brussels Sprouts is the perfect light and flavorful dish that you can enjoy for the holidays or on the side anytime!
When it comes to easy weeknight Side Dishes it’s hard to beat classic Roasted Brussels Sprouts. They’re savory, tender, a little crispy, and the perfect pairing for practically any main dish. Other recipes like Brussels Sprouts Gratin and Bacon Parmesan Brussels Sprouts are holiday favorites. This new recipe adds an extra fresh taste with its crumbled goat cheese and sweet, tart cranberries for a special yet easy dish for all occasions.
Table of contents
Sabrina’s Cranberry Goat Cheese Brussels Sprouts Recipe
With a short cook time and even shorter prep time, this Cranberry Goat Cheese Brussels Sprouts recipe improves on the classic holiday table side dish. This version is also good for busy weeknight dinners. It combines roasted Brussels sprouts with tangy goat cheese and sweet cranberries, adding a Mediterranean twist. Roasting in the oven creates crispy leaves yet tender sprouts that absorb the flavors around them.
This Cranberry Goat Cheese Brussels Sprouts with walnuts and balsamic glaze dish is the perfect side dish! It’s a delightful combination of textures and flavors, featuring crunch, tanginess, sweetness, and creaminess all in a single dish. These delectable Brussels sprouts even make for a delicious leftover lunch, like a Brussels sprout salad, thanks to their tasty healthy ingredients.
Ingredients
- 2 pounds Brussels Sprouts: These hearty green gems are roasted to a crispy yet tender perfection, offering a healthy dose of vitamins, fiber, and antioxidants.
- ¼ cup Olive Oil: The extra virgin olive oil imparts a rich, savory flavor and helps in achieving that irresistible crispiness when roasting the Brussels sprouts. You can substitute with other cooking oils like canola or vegetable oil.
- 1 teaspoon Kosher Salt: Salt enhances the overall taste and seasoning of the dish. Regular table salt can be used as an alternative.
- ½ teaspoon Coarse Ground Black Pepper: The black pepper adds a mild spiciness and depth of flavor to the dish.
- 2 tablespoons Balsamic Vinegar: Balsamic vinegar provides a tangy and slightly sweet note.
- ½ cup Dried Sweetened Cranberries: These cranberries add a burst of sweetness and chewy texture. If you don’t have sweet dried cranberries, regular dried cranberries mixed with a tablespoon of maple syrup will work too.
- ½ cup Walnuts: Crunchy walnuts bring a delightful nutty flavor. Chopped pecans or almonds can be used as alternatives.
- ½ cup Goat Cheese: Creamy goat cheese provides a creamy, tangy richness that makes a yummy contrast with the other ingredients. You can also use Parmesan cheese instead too!
- Balsamic Glaze (Optional Garnish): Thick balsamic glaze adds a sweet and tangy drizzle. See below for info on how to make your own balsamic reduction!
Kitchen Tools & Equipment
- Baking Sheet: A sturdy baking sheet is essential for evenly roasting the Brussels sprouts to crispy perfection. Line it with parchment paper for easy cleanup.
- Large Mixing Bowl: A spacious mixing bowl allows you to toss the Brussels sprouts with oil and seasonings, ensuring they are well-coated for roasting. Choose one with high sides to prevent spills.
- Small Skillet: You’ll need a small skillet to toast the walnuts until fragrant. Non-stick skillets work well for this.
How to Make Brussels Sprouts
Time needed: 45 minutes.
- Preheat the Oven
Start by preheating your oven to 400 and spray a baking sheet with vegetable oil spray for later use.
- Prepare Brussels Sprouts
Chop the ends of the sprouts off, then remove the outer leaves. Finally cut them vertically down the center and then place them in a large mixing bowl.
- Season and Roast
In the same mixing bowl, toss the Brussels sprouts with olive oil, kosher salt, and coarse ground black pepper until well coated. Spread them evenly in a single layer on the prepared baking sheet and roast in the preheated oven for about 30 minutes until they become crispy and tender with golden brown edges.
- Toast Walnuts
While the sprouts are baking, add the walnuts to a skillet over low heat. Cook the walnuts for about 4-5 minutes, stirring occasionally so they roast all over. They’re done once they start to be fragrant.
- Dress the Brussels Sprouts
After roasting, return the Brussels sprouts to your mixing bowl, and toss them with balsamic vinegar for a burst of flavor.
- Assemble and Garnish
Transfer the coated Brussels sprouts to a salad bowl or other serving dish and top them with the chopped dried cranberries, toasted walnuts, and crumbled goat cheese. Optionally, drizzle balsamic glaze over the dish for a finishing touch. Enjoy your roasted Brussels sprouts with goat cheese and cranberry!
Can These Be Made Ahead?
While this dish is best served fresh, you can prepare the components of Cranberry Goat Cheese Brussels Sprouts the day before. Roast the Brussels sprouts and toast the walnuts, then store them separately. Assemble with cranberries, goat cheese, and balsamic glaze just before serving for the freshest taste and texture.
Nutritional Facts
How to Store Brussels Sprouts
Storing
Don’t leave Brussels Sprouts at room temperature for longer than 2 hours. You can cover this recipe or put it in an airtight container to store in the refrigerator for up to 3 days.
Reheating Tips
To reheat Cranberry Goat Cheese Brussels Sprouts, use a regular oven, air fryer, or toaster oven for best results. Place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid using the microwave to maintain the dish’s crispy texture.
Freezing
While freezing is not recommended because they will get soggy, properly sealed you can keep Cranberry Brussels Sprouts with Goat Cheese in the freezer for 6 months.
How to Make Balsamic Reduction
Ingredients:
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar (optional for added sweetness)
Instructions:
- Pour the balsamic vinegar into a saucepan and add brown sugar if desired for sweetness. Stir to combine.
- Place the saucepan over medium heat and bring the mixture to a gentle boil.
- Reduce the heat to low and simmer, allowing the mixture to thicken. Stir occasionally to prevent burning. This process may take around 15-20 minutes, depending on the desired thickness.
- To test the consistency, dip a spoon into the mixture and observe how it coats the back of the spoon. The reduction should be thick enough to coat the spoon without running off too quickly.
- Once it reaches your preferred thickness, remove the saucepan from heat and let it cool.
- As the reduction cools, it will continue to thicken. Once it reaches a thick consistency, transfer it to a glass container or bottle, let it cool completely, and then enjoy!
Store any leftover balsamic reduction in an airtight container in the refrigerator for future use. It can last for several months. Just be sure to check for any signs of spoilage, such as an off smell or unusual texture, before using it if it has been stored for an extended period. Simply bring it to room temperature when needed to restore its pourable consistency.
Frequent Questions
You can adjust the amount of goat cheese or opt for a milder cheese like feta if you prefer a less tangy flavor.
Using fresh cranberries instead of dried ones in this recipe is not recommended. Fresh cranberries have a tart and tangy flavor that differs significantly from the sweet and chewy quality of dried cranberries. To maintain the intended balance of flavors and textures, it’s best to stick with dried cranberries.
Yes, you can substitute Brussels sprouts with broccoli or cauliflower if you prefer a different cruciferous vegetable. You can also add them in to make a nice variation with healthy veggies!
Recipe Card
Ingredients
- 2 pounds Brussels sprouts , trimmed and halved
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons balsamic vinegar
- 1/2 cup dried sweetened cranberries , chopped
- 1/2 cup walnuts , chopped
- 1/2 cup goat cheese , crumbled
- Balsamic glaze , optional garnish
Instructions
- Preheat oven to 400 degrees and spray a baking sheet with vegetable oil spray.
- In a large mixing bowl toss Brussels sprouts, olive oil, salt, and pepper.
- Spread evenly on the baking sheet and roast for 30 minutes.
- While the Brussels sprouts are roasting, add the walnuts on low heat to a small skillet.
- Stir occasionally while letting the walnuts cook until fragrant, about 4-5 minutes.
- Pour Brussels Sprouts back into your mixing bowl and toss with balsamic vinegar before serving.
- Place into a serving dish, top with cranberries, walnuts, and goat cheese.
- For additional garnish, you can drizzle balsamic glaze over the Brussels sprouts too.
Notes
- Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
- Click on times in the instructions to start a kitchen timer while cooking.
- To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.
Nutrition
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Variations on Brussels Sprouts
- Vinegar coating: You can add to the flavor of your Cranberry Brussels Sprouts by mixing flavorful ingredients into the balsamic vinegar. Whisk in some honey, lemon, or Dijon mustard. You could also replace the balsamic vinegar with a cranberry vinaigrette.
- Add-ins: Try some delicious add-ins like sliced apples or dried cherries to go with the Brussels Sprouts with Cranberries. You could also roast some vegetables along with the sprouts like red onion or butternut squash. ½ cup hazelnuts could replace or go along with the walnuts. Or, use feta cheese, blue cheese, or parmesan instead of Sprouts with goat cheese. You can also top the Brussels sprouts off with crispy bacon right before serving.
- Protein Sprouts: To make a more filling dish that you can enjoy as a light lunch try tossing it with pieces of cooked chicken or turkey. The added protein will help make the dish more satisfying and keep you full longer.
- Sprouts Salad: Make a non-boring salad by shredding the sprouts in your food processor and tossing the rest of the ingredients together without roasting. Just use 2 tablespoons olive oil instead of a full ¼ cup. This makes a fun, crunchy salad that tastes great!
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