I’ll take a Brussels sprouts dish any way it comes - so long as they’re roasted and crispy. Roasting Brussels is the quickest, easiest, and most delicious way way you’ll ever eat them. It was also the turning point way of preparing them that took this veggie from one we all used to hate as kids to the trendy yumminess we know them as today. Once roasted, there are loads of toppings that work wonders on this dish from crispy bacon to dried fruit and beyond. This one is a “loaded autumn” version and has slid into the number one spot of my favorite ways to make these lovely little guys. This is the vegetarian version, but you’re more than welcome to add bacon to take them way over the top!
1 1/2 pounds (purple or green) Brussels sprouts - ends removed and halved
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly cracked pepper
4 ounces blueberry or cranberry goat cheese
1/2 cup toasted hazelnuts- chopped
1/4 cup dried cranberries
Preheat your oven to 400 degrees. Line a large sheet pan with foil. On the baking sheet, toss together the Brussels, olive oil, kosher salt, and pepper. Spread evenly, making sure not to overcrowd the veggies - overcrowded veggies will steam rather than roast. Roast for 20 to 30 minutes or until tender and crispy. If you want the tops extra crispy, turn the broiler on at the end for 2 to 3 minutes. Transfer to a serving bowl and crumble the goat cheese on top then add the hazelnuts and cranberries to finish.