Roasted Brussels Sprouts with walnuts and blue cheese is a simple but stunning low carb fall side dish. Elevate your weeknight dinners with this easy side dish or surprise your holiday guests with this classy keto Brussels sprout recipe.
Is there any other vegetable that screams fall as much as Brussels sprouts? Ok, ok. Maybe butternut squash, but I’ll tell you what Brussels sprouts beats every other fall vegetable in my book. They are comforting but at the same time feel a little fancy and elegant – especially when paired with the right ingredients like crunchy walnuts and blue cheese crumbles.
It doesn’t matter what the main dish is, these delicious roasted Brussels sprouts with walnuts and blue cheese make any day feel like a holiday.
Roasted Brussels Sprouts- The Perfect Fall Side!
Brussels sprouts have gotten a bad rap. Maybe you’re reading this thinking, “Oh Kim. Really? Brussel sprouts? Yuck!”
Well, give them a chance. These are not overcooked steamed, stinky Brussels sprouts. No, these oven roasted Brussels sprouts are caramelized, crunchy, and comforting to the max. Why are they so delicious?
Because roasting veggies brings out the very best in them. It mellows them and the dry heat of the oven caramelizes the natural sugars in the veggies. For that same reason, my family will eat almost any roasted vegetable including roasted rutabagas and roasted Parmesan green beans, and asparagus. Roasting is vegetable magic!
How to Trim Brussels Sprouts
Trimming your Brussels sprouts is key to having the perfect roasted Brussels sprouts dish. It’s not hard to do. Just think about Brussels sprouts as if they were little cabbages, which technically they are as they are a member of the cabbage family.
Trimming a Brussels sprout is very similar to cutting a cabbage. Start by slicing off the flat end of the sprout. Getting rid of this flat end exposes a fresh, edible surface. Next, remove any outer leaves that appear damaged. Now, you can give the sprouts a thorough rinse
At this point, you’re ready to cut your sprouts however you prefer. This recipe calls for quarters. Cut them in half lengthwise, then lengthwise in half again. Then you’re ready to roast.
How to Roast Brussels Sprouts
Roasting Brussels sprouts really brings out all their best qualities. It gives them that luxurious crunch and perfectly balanced flavor that turns some of the biggest Brussels sprout haters into Brussels sprout lovers.
To ensure your roasted Brussels sprouts come out perfectly, make sure you liberally toss them in olive oil and season with salt and pepper before you put them on the sheet pan. The olive oil helps them crisp up nicely.
These oven roasted Brussels sprouts, are roasted at a nice high heat – 400 F degrees. The high heat produces those crispy edges that are so satisfying. But make sure not to overcook them as overcooking releases the sulfur in the sprouts, creating that unpleasant aroma and mushy sad Brussels sprouts that no one wants.
Give them a stir them halfway through cooking and sprinkle the walnuts onto the pan for the last ten minutes of roasting. Spoon the sprouts and walnuts into a serving dish and add the blue cheese. Then, dive into the most comforting and delicious of all fall side dishes!
If you’re looking for a different cheesy option, try these garlic Parmesan Brussels Sprouts from my friend Jenna at Seasoned Sprinkles.
Roasted Brussels Sprouts with Walnuts and Blue Cheese
- 1 pound Brussels sprouts trimmed and quartered
- 1 1/2 tbsp olive oil divided use
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup walnut pieces
- 1/4 cup crumbled blue cheese
- Preheat oven to 400 F and move rack to the center position.
- Trim and quarter Brussels sprouts and place them in a medium bowl. Toss sprouts with 1 tbsp olive oil and salt and pepper.
- Roast at 400 F for 25-35 minutes, stirring half-way through. Add walnuts to the pan the last 10 minutes of cooking.
- Remove from the oven, toss in serving bowl with the remaining oil and adjust seasoning.
- Top with crumbled blue cheese just before service.
- Serves 6 people at 3.93 net carbs per serving.