These are the brussels sprouts you’re going to want at every holiday dinner. You’re going to want them at Thanksgiving. You’re going to want them at New Years. You’re going to want them next Tuesday. They’re crispy, sweet, have a hint of heat and all tied together with a creamy tangy goat cheese dressing. These crispy maple brussels sprouts are everything you want a brussels sprout to be.
Everyone should have a really good brussels sprout recipe in their repertoire. One that’s impressive enough to whip up when tasked to bring a side at your next pot luck, or holiday. But also one that’s easy enough to pull together midweek. So I am so happy to share this one with you.
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Here’s everything you need for this recipe
- MAKE YOUR GOAT CHEESE DRESSING
- 4oz of goat cheese
- 1 tbsp of apple cider vinegar
- 1/4 c of olive oil
- 1/4 c whole milk
- MAKE YOUR BRUSSELS
- 2 lbs of brussels sprouts or two 12 oz bags, halved and quartered depending on size
- 1/2 tsp cumin
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
- 2 tbsp maple syrup
- 6 tbsp olive oil
- 1/2 c of pistachio nuts
- Pomegranate seeds for topping
- Flaky sea salt to garnish
mix together all ingredients for the goat cheese dressing in a food processor or blender, blitz until smooth and creamy and then refrigerate while you make your brussels sprouts.
In a large bowl, mix together your brussels sprouts, cumin, salt, red pepper, maple syrup, and olive oil. Roast on a sheet pan at 400 for about 30 minutes.
At the 20 minute mark add the pistachio nuts to your sheet pan so they roast for about 10 minutes.when the timer is up, plate your Brussels with the goat cheese dressing as the first layer, the brussels sprouts the second and then pistachio‘s and pomegranate seeds and enjoy!