Brussels Sprouts Goat Cheese Gratin

Baked brussels sprouts and cranberries smothered in a creamy goat cheese sauce and topped with walnut bread crumbs.

I’ve been hating on brussels sprouts my entire life until last year when the status changed to semi-liking them. Fast forward another year and I find myself warming up to them more and more and hating them less and less.

Never before has the word “love” come to mind when consuming a brussels sprout. Until now. I have a new-found appreciation for them. This dish totally won me over.

And truly, how could it not?

With tender, nutty sprouts surrounded by tangy goat cheese and punctuated with the tart, sweet pop of fresh cranberries encased in a nutty, crunchy topping of finely crushed walnuts. Complete deliciousness. Utter decadence.

I never imagined saying this. . . Now I have a favorite way to eat brussels sprouts.


I have a favorite way to eat brussels sprouts?

Lightning strikes.

Brussels Sprouts Goat Cheese Gratin

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 - 8 servings as a side dish

Brussels Sprouts Goat Cheese Gratin

Baked brussels sprouts and cranberries smothered in a creamy goat cheese sauce and topped with walnut bread crumbs.


1 + 1/2 pounds brussels sprouts, trimmed and quartered (halved - if small)
1 cup fresh cranberries
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream or whole milk
4 ounces goat cheese (log, not crumbled)
pinch of nutmeg
coarse salt and fresh black pepper
3 tablespoons walnuts, finely crushed into crumbs


  1. Cook the brussels sprouts until tender by steaming them in a steamer basket, remove to a strainer to drain then briefly steam the cranberries in the same pan until they start to pucker and wilt. Drain the sprouts and berries well and blot any excess water with a paper towel.
  2. Preheat the oven to 375 degrees F and grease a small casserole pan (10x6) generously with butter.
  3. In a small saucepan over medium-low heat melt the butter; stir in flour and cook 2 minutes, stirring often. Whisk in heavy cream, turn heat up and bring to a simmer; cook 2 minutes.
  4. Turn heat down to low and add the goat cheese, break it apart and whisk in until creamy. Remove from heat. Season with a pinch of nutmeg, 1/2 teaspoon coarse salt and 1/8 teaspoon black pepper, taste and season again if needed.
  5. Add the brussels sprouts and cranberries to the prepared pan. Pour the goat cheese mixture over top and sprinkle with crushed nuts.
  6. Bake 25 - 30 minutes until golden on top and bubbly all over. Let set 5 minutes before serving.

Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. Platanos, Mangoes and Me! says

    Either you love them or hate them. I enjoy those little sprouts and this recipe is a winner.

  2. David Crichton says

    I love sprouts, always have, strange I know. My favourite is tossed with bacon and chestnuts. I think this version may trump that though.

  3. Chris says

    I can finally say that I really don’t like brussels sprouts. I have always been under the assumption that I just hadn’t had them made right. I was at a foodie event a few weeks ago and my foodie friends were raving about the sprouts. I still didn’t like them. So now I know:)

    But I bet you guys liked them!

  4. Melissa says

    I have never had goat cheese before. Maybe I will try it with brussel sprouts. I will probably be the only one that eats it though. My family doesn’t like new too much, but maybe I can convince them.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>