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Brussels Sprouts with Garlic & Goat Cheese Recipe
Brussels Sprouts with Garlic & Goat Cheese Recipe photo by Taste of Home
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Brussels Sprouts with Garlic & Goat Cheese Recipe

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I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings

Ingredients

  • 3 pounds Brussels sprouts, trimmed and halved
  • 1/4 cup olive oil
  • 8 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (5.3 ounces) fresh goat cheese, crumbled

Nutritional Facts

2/3 cup: 81 calories, 5g fat (1g saturated fat), 6mg cholesterol, 205mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a bowl; toss with cheese. Yield: 16 servings (2/3 cup each).
Health Tip: Brussels sprouts are loaded with fat-soluble vitamin K. We need to serve it up with a little fat to absorb the nutrients—thank you, goat cheese and olive oil!
Originally published as Brussels Sprouts with Garlic & Goat Cheese in Simple & Delicious October/November 2016


Reviews for Brussels Sprouts with Garlic & Goat Cheese

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
bjsilve0 User ID: 172187 261760
Reviewed Feb. 24, 2017

"Even if you don't like brussel sprouts, try this. The garlic makes all the difference. The goat cheese adds to the looks but not necessarily to the flavor. The recipe can easily be cut down. I NEVER make 16 servings."

MY REVIEW
Beema User ID: 446601 256116
Reviewed Oct. 30, 2016

"I didn't need 16 servings, but this recipe was easy to cut way down to four servings. I love Brussies, and fix them often, but I had never added garlic or cheese.. Now, I will use this recipe quite often. Thanks, Brenda, from this volunteer field editor."

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