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5 from 1 vote

Roasted Brussels Sprouts with Toasted Walnuts and Blue Cheese

Caramelized Brussels Sprouts are paired with Toasted Walnuts and creamy Blue Cheese.
Course: Side Dish
Keyword: blue cheese, brussels sprouts, keto, low carb, roasted brussels sprouts, roasted vegetable side dish, roasted veggies, vegetable side, veggie side
Servings: 4
Author: Corinne Gregory Sharpe

Ingredients

  • 2 lbs Brussels Sprouts
  • 1 1/2 Tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1/3 cup walnut pieces
  • 1/3 cup Gorgonzola cheese, crumbled (or another blue cheese, as preferred)

Instructions

  • Preheat oven to 400 degrees.
  • In a small skillet, toast the walnut pieces on medium high until browned but not scorched. Set aside.
  • Trim Brussels sprouts' leaves and stems. Cut larger ones into quarter and halve the smaller ones. Place prepared sprouts in a bowl and toss them with 1 Tbsp of the olive oil. Sprinkle with salt and pepper and toss again to coat evenly.
  • Transfer sprouts to a sheet pan. Roast in the oven, on the middle rack, for 25-35 minutes, stirring sprouts halfway through and rotating pan. During the last 10 minutes of roasting time, add toasted walnuts to the pan and toss to combine. If desired, reserve some walnuts for garnish before serving.
  • When sprouts are done, remove them from the oven, toss them with the remaining olive oil and salt and pepper to taste.
  • Just before serving, toss sprouts mixture with blue cheese, again, reserving some if you'd like to top the sprouts with a little cheese before serving.