Description
Crispy goat cheese and tender Brussels sprouts tossed in a tangy honey-balsamic vinaigrette. A sophisticated yet simple side dish.
Ingredients
Units
Scale
- 1 lbs (454 g) Brussels Sprouts
- 1 large Shallot
- 1/2 cup (118 ml) Walnuts
- 0.75 cups (178 ml) Dried Cranberries
- 4 oz (113 g) Log of Goat Cheese
- 1 cups (237 ml) Extra Virgin Olive Oil
- 0.5 cups (118 ml) Panko Bread Crumbs
Instructions
- Marinate the Goat Cheese: Cut the goat cheese log into 4 equal rounds, roughly ¾’’ wide and 1 ounce in weight each. Place rounds in a shallow baking dish, add olive oil, and refrigerate for at least 1 hour, up to 2 days, gently flipping periodically.
- Prepare the Vinaigrette: In a small jar, combine all vinaigrette ingredients except olive oil. Cover and shake. Add olive oil, cover, and shake again. Refrigerate for at least 30 minutes, up to 3 weeks.
- Toast the Breadcrumbs: Heat a small sauté pan over medium heat and spray with non-stick cooking spray. Add panko and toast, stirring often, until golden brown, about 5 minutes. Remove from heat and transfer to a plate.
- Prepare the Goat Cheese: Preheat oven to 400°F (204°C). Line a small sheet pan with parchment paper.
- Coat the Goat Cheese: One at a time, remove goat cheese rounds from the olive oil and place on toasted panko, pressing to adhere. Flip and coat completely. Transfer to prepared baking sheet. Repeat until all four rounds are coated.
- Roast the Brussels: Line a large sheet pan with aluminum foil. Add brussels sprouts and shallots. Drizzle with 2 tablespoons olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Toss and spread into an even layer. Roast in oven at 400°F (204°C) for 10-12 minutes, or until tender and golden brown, tossing halfway through.
- Bake the Goat Cheese: Place goat cheese in the preheated 400°F (204°C) oven and bake until soft, about 6-8 minutes. Remove from oven.
- To Serve: Toss roasted brussels sprouts with cranberries and walnuts. Drizzle with half the dressing and toss. Transfer to 4 plates, top each with a baked goat cheese round, and serve remaining dressing on the side.
Notes
- For a richer flavor, use aged goat cheese.
- Toasted pecans or slivered almonds can be substituted for walnuts.
- Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 200
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
- Cholesterol: 20