Crispy Brussels Sprouts with Whipped Goat Cheese Dip
- itsjdieb
- 3 days ago
- 3 min read
If you think you don’t like Brussels sprouts, this dish is here to prove you wrong in the best possible way. These Crispy Brussels Sprouts with Whipped Goat Cheese Dip are not just another side—they’re an upgrade. Better than your typical Brussels sprouts side dish for Thanksgiving, they bring a bold mix of textures and flavors that feel fresh, fun, and a little bit gourmet. The sprouts roast up beautifully crisp in minutes, and the whipped goat cheese dip comes together so quickly you could make it with one hand while prepping the rest of your holiday menu.
But the best part? This recipe is incredibly quick and easy to make, which means you get a show-stopping dish without adding stress to your cooking lineup. And while they taste indulgent, Brussels sprouts are packed with fiber, vitamins C and K, and antioxidants—so you get the satisfaction of something crunchy and crave-able with a solid nutritional boost to balance out the rest of the feast.
Whether you’re serving them as a holiday appetizer, a modern twist on a classic side, or a weeknight snack you’ll want on repeat, these crispy sprouts are guaranteed to steal the spotlight.
Yields: 4
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 40 minutes
This recipe is gluten free and vegetarian.
Ingredients:
25 Brussels sprouts, halved
½ cup walnuts
1 tbsp extra virgin olive oil
Salt & black pepper
½ tbsp maple syrup
Goat cheese dip:
8 oz plain goat cheese
1 tbsp maple syrup
1-1 ½ tbsp extra virgin olive oil
Garnish:
Pomegranate arils
½ tsp honey
Instructions:
1. Prep Brussels: preheat oven to 375. Have brussels sprouts prepped. On a baking sheet, layer on brussels sprouts. Coat with olive oil and maple syrup. Season with salt and black pepper to taste. Mix well. Add walnuts on top. Bake in oven for 30 minutes or until brussels sprouts are caramelized. Shake the pan from time to time to brown the sprouts evenly.
2. Prep goat cheese dip: in a food processor, add in goat cheese, maple syrup, and 1/2 the olive oil. Puree. Add in rest of olive oil to smoothen dip out and ensure it's spreadable. Feel free to add more maple syrup if you'd prefer it to be sweet. Set aside.
3. Assemble: on a serving plate, spread on goat cheese dip in a circular motion. Gently add on brussels sprouts and walnut mix. Top with pomegranate arils and honey. Enjoy!
FAQ:
How do I get my Brussels sprouts perfectly crispy?: Dry sprouts = crispy sprouts. After washing and trimming, make sure to pat them completely dry. A hot oven and plenty of space on the baking sheet also help—overcrowding leads to steaming instead of crisping.
Can I make this recipe ahead of time?: Yes! You can prep the Brussels sprouts (trim and halve them) and make the whipped goat cheese dip up to a day ahead. For best texture, roast the sprouts right before serving. If you need to reheat them, pop them back in a hot oven or air fryer for a few minutes to revive the crispiness.
Can I air-fry the Brussels sprouts instead of roasting?: Yes! Air frying works beautifully. Cook them at 375–400°F, shaking the basket halfway through, until crispy and golden.
What can I use instead of goat cheese?: Ricotta or whipped feta all make great substitutes. Each will give you a slightly different flavor profile—goat cheese is tangy, feta is salty, ricotta is mild and creamy.
Is this recipe gluten-free?: Yes, the recipe is naturally gluten-free as long as all added ingredients (like seasonings or store-bought toppings) are gluten-free.
Recipe Notes:
Cut evenly: Cutting the sprouts in half and trimming excess stems helps them cook evenly and crisp up properly.
Don’t skimp on the oil: A light, even coating helps promote browning. If using an air fryer, you can reduce the oil slightly.
Season well: Salt brings out the natural flavor of the sprouts.
Serve warm: Crispy sprouts taste best fresh out of the oven with the whipped dip at room temperature for easy scooping.
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