About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Roasted Brussels Sprouts & Apple Soup | Main | Brussels Sprouts with Bacon Vinaigrette »

Roasted Brussel Sprout and Goat Cheese Salad

By Cindy Ruth


This week's ingredient is Brussel Sprouts. I love roasted brussel sprouts. I had a little trouble deciding what to make this week, because I couldn't seem to come up with an unique recipe. I don't know if what I came up with is unique or not. Probably not, since hardly anything is, but I've never had it and I loved it and it will be added to my list to make many times for future meals.

I made this recipe the last week of September because when I was at the Farmer's Market, I found some great-looking brussel sprouts still on the stalk. They were tender, flavorful, and I wish I had purchased a lot more.

The complimentary ingredients I used this week were BACON, GOAT CHEESE, Dijon mustard, olive oil, black pepper, sea salt, and shallots.

I really liked this combination of flavors. You get that bitter hint of the brussel sprouts, but the sweetness from roasting them. Then the sweetness of the cranberries counterbalances the tang of the goat cheese and the fatty goodness of the bacon. And it's all tied together by the Dijon mustard and shallot vinaigrette.

If you've not liked brussel sprouts in the past, give this recipe a try. It might just change your mind.

Roasted Brussel Sprout and Goat Cheese Salad
Serves 4

1 1/2 lbs brussel sprouts, cleaned and sliced in half
1 tablespoon olive oil
Sea salt and black pepper to taste
2 to 4 slices bacon, diced
1 oz goat cheese
1/4 cup dried cranberries (or could use dried tart cherries)
Vinaigrette (see below)

1. Preheat oven to 400 degrees Farenheit.
2. Place brussel sprout halves in large bowl. Drizzle with olive oil and sprinkle with salt and pepper to taste. Toss, and place, cut side down, on large baking sheet.
3. Roast until tender and browned, turning once, about 25-30 minutes. Let cool.
4. While brussel sprouts are roasting, cook bacon in a skillet until crisp. Place on paper towels to drain. Also make vinaigrette (see recipe below).
5. Just before serving, place brussel sprouts, bacon pieces, dried cranberries and goat cheese in a large bowl. Drizzle the vinaigrette over, and gently toss. Serve.

1 small shallot, peeled and finely minced
1/8 teaspoon salt (preferably sea salt)
1/2 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons olive oil

Mix shallot, salt, and vingegar in a small bowl. Let sit for about 10 minutes for the shallots to soften in flavor. Whisk in the mustard, then slowly whisk in the olive oil.


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Comments (4)


While not a huge fan of brussel sprouts, the fact that your recipe calls for olive oil and bacon makes me think I would become a fan!!


I love roasted Brussels Sprouts... the goat cheese would be a perfect compliment!


I love roasted brussels sprouts almost any way I've served them. Might have to try the goat cheese now.

Oh, this looks like such a great recipe, all those flavors together has my mouth watering. You did fine...this one is going on the menu here tonight, thanks!

Kayte-Did you make this yet? What did you think? I made it for our belated Thanksgiving dinner, and loved it as much as the first time I made it. The leftovers are also good heated up, when the goat cheese melts over it all.

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This page contains a single entry from the blog posted on November 21, 2011 1:01 AM.

The previous post in this blog was Roasted Brussels Sprouts & Apple Soup.

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