I love goat cheese! And I’m learning to love Brussels sprouts. So that is why I loved (a slightly modified version of) this recipe!
Modifications: Based on what I already had in my pantry, I used walnuts instead of pecans, and I just cooked up some brown rice instead of using barley.
I started by browning the halved, olive oil-coated Brussels sprouts in a pan on the stove. Then I transferred the Brussels sprouts to the oven in a 9×13 Pyrex and broiled them for just a few minutes.
I combined the goat cheese, cranberries, and walnuts in a bowl, and then added the hot Brussels sprouts as soon as they were done in the oven.
I added the maple syrup and balsamic vinegar, then I stirred the mixture around until the goat cheese was all melty!
I served the mixture over fresh, hot brown rice. The flavor was nicely tangy and sweet, and browning the Brussels sprouts ahead of time gave them a great texture. Yum!