Roasted Brussels Sprouts with Walnuts and Asiago Cheese For One

Today I went to the store with a short list that had maybe six things on it. But I left the store with at least a dozen items. How does that happen? Were the Brussels sprouts really so seductive that I couldn’t leave without them? (Yes.) Did I really need 18 eggs? (Yes.) And cake mix? (Actually, no, but I thought I did at the time.)

The grocery store is a wild temptress, for sure. Is it just me? Does that ever happen to you?

So, those Brussels sprouts. I didn’t really have any plans for them — I wasn’t even sure when I would use them. But, you know, I adore Brussels sprouts, so I knew I’d find a way.

I ended up whipping some up tonight as a little snack (they’d be equally good as a side dish). I roasted the Brussels sprouts with just a whisper of cooking oil and a sprinkle of salt and pepper. Then I mixed them with walnuts and grated Asiago cheese. Finally, I finished it off with a drizzle of walnut oil. The slightly sweet roasted Brussels sprouts have a rich, warmth to them with the infusion of walnut throughout. Perfect.

Roasted Brussels Sprouts with Walnuts and Asiago Cheese
serves 1

1 heaping cup trimmed and halved fresh Brussels sprouts
cooking oil spray
salt and pepper
1 tbsp toasted walnuts
1 tbsp freshly grated Asiago cheese
1/2 tsp walnut oil

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Spread out the Brussels sprouts and spray very lightly with cooking oil spray. Sprinkle with salt and pepper. Roast for 15-16 minutes, until they begin to brown.

Toss the Brussels sprouts with the walnuts and Asiago cheese. Pour into a bowl. Drizzle with walnut oil. If desired, sprinkle with a little additional salt (recommended).



  1. says

    I definitely get tempted to buy things I don’t need at the grocery store but those things are fruit and veggies more often than anything else! I could totally be seduced by brussels sprouts…and by this dish!

    • sarah says

      Kate, they should be automatically on my list once the season starts — I love them so much. What did you do with yours?

    • sarah says

      Let me know if you try them. Non-boiling methods of cooking Brussels sprouts made them a favorite for many former haters in my family.

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