Savory Brussels Sprouts with Zesty Goat Cheese #VegFlavorBible


{This giveaway is sponsored by Karen & Andrew and their publisher, Little Brown & Company, I was compensated by product, a copy of the book, and all opinions are my own and uncoerced.} 

It is time for another giveaway -and this one is so cool.

I am super excited to be a part of this contest offering! The Vegetarian Flavor Bible is an amazing resource for everyone who enjoys fruits and vegetables of all sorts. The bountiful book has page after glorious page (554 of them to be exact) of incredibly useful information. From mushrooms to rutabagas, apricots to kale and almost anything else you can think of, each listed with useful informational tidbits like the flavor affinities (or flavor pairings that accentuate the flavor of the item), to techniques for the best way to cook them, their botanical relatives and nutritional profile, to name a few. Have an over abundance of a fruit or vegetable? Never used a certain green before? New to cooking with nectaries? Just flip to the page and see what pairs well with it for inspiration to create a whole new dish! That’s how I came up with these beauties. These Savory Brussels Sprouts with Zesty Goat Cheese are light, and a little zingy, with a just dash of tang. 


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As I thought about what vegetable to feature in my recipe I, of course, wanted to create a recipe for a vegetable I enjoy eating, but one that I don’t jazz up every time I make it. I thought of broccoli, which I make all.the.time., I thought about eggplant, asparagus and artichokes but was too slow and they were snatched up by my blogging buddies. So, I thought Brussels Sprouts would be a hit in this house, and so sprouts it was. You snooze, you lose they say…but not in this case, this recipe is surely a winner.


When selecting the Brussels Sprouts I always try to get the smaller ones. For one thing, I think they’re more flavorful. But that doesn’t mean you have to use small sprouts. If you can only find larger ones, just make sure to cut them evenly so they cook at the same rate. You can quarter them if they are quite large. For this batch I found some perfectly sized specimen and only had to halve them. For the itty bitty ones, I just chopped off the bottom. 


I know that Brussels Sprouts are popular in winter, but I find them throughout the year and enjoy making them in spring and summer as well. You can easily lighten up the flavors, and can even let cool to room temperature in some dishes. One way to lighten them up is with your arsenal of seasonally inspired ingredients, including White Balsamic Vinegar and lemon zest.

I purchased this White Balsamic Vinegar at a Sur la Table store but if you don’t have one near you, and can’t get your hands on it, you should be able to find a reasonable bottle at your local supermarket. I have seen it at Publix and similar stores. I love the flavor for a few reasons, namely– it is a little less bold than regular balsamic vinegar and is perfect for warmer months. 

Savory Brussels Sprouts with Zesty Goat Cheese
Serves 4
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
  1. 1 lb. Brussels Sprouts
  2. 2 Tablespoons Butter (I like KerryGold)
  3. 1 Teaspoon Lemon Zest
  4. 1 Tablespoon Olive Oil
  5. 1/2 Teaspoon Salt
  6. 1/2 Cup Roughly Chopped Pecans
  7. 1 Tablespoon White Balsamic Vinegar
  8. 3 oz. Goat Cheese
  1. Preheat oven to 400.
  2. Wash and dry the Brussels Sprouts. Cut off the ends, then cut in half. If they are quite small just trim the ends.
  3. In a large skillet over medium high heat, melt the butter. Add in the sprouts and sauté until lightly browned. Add lemon zest and drizzle of olive oil. When golden brown, deglaze the pan with the white balsamic vinegar, stir to evenly distribute. Remove from the heat and crumble the softened goat cheese evenly atop the pan, and put in oven. Bake at 400 for about 10 minutes or until goat cheese starts to melt and browns lightly on the tops.
  1. Make sure to use to a good quality goat cheese that when soft has a creamy texture, not a dry-ish, too crumbly one. It makes a difference.
  2. Serves 4 as a side.



I used lemon zest to add a zing of freshness perfect for spring. I’ve mentioned how hot it’s already getting in Florida, so I appreciate the lighter elements here. (This would be a great dish to pair with lemon chicken.)

The pecans just need a rough chop. It’s ok to snack on some as you go, I won’t tell.




Once they sprouts reach this stage, remove the oven safe skillet from the heat and add the remaining ingredients. Move the pan to the oven and let cook until the cheese looks like it’s melted in a bit. 







In the companion book, What to Drink with What You Eat! you will find a myriad of pairings to go with all of your vegetable dishes. It lists Sauvignon Blanc to accompany your Savory Brussels Sprouts with Zesty Goat Cheese. I didn’t have any on hand so I had to cheat with a lovely glass of Pinot Gris which was delightful as well. What is your favorite Sauvignon Blanc?




I came to learn about this tasty tome while at IFBC (International Food Bloggers Conference) as I was lucky enough to hear Karen and Andrew speak in one of the sessions. I was thrilled to hear them talk as I already owned a copy of the Flavor Bible (the scond in the series of books) and was intrigued to learn more about this book and the inspiration behind it. It was fascinating and inspirational to hear first hand, with substantial information, about how a plant based diet can benefit your life. I think we all know to a certain extent that it’s healthier to live with a plant based diet, but the statistics and data was captivating.

I love vegetables in almost every form (just don’t ask/force/try and bribe me to eat cooked carrots) and love to play around with new flavor combinations, so I find the limitless well of inspiration in this book to be an invaluable resource for any home or professional cook.

Now…more about the awesome giveaway!

{This giveaway contest is open to addresses in the USA only, including APO addresses. For a complete set of giveaway rules, see terms and conditions in the Rafflecopter widget.}

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And more about the talented authors.


Photo Courtesy of Vegetarian Flavor Bible



Meet Karen Page and Andrew Dornenburg, creators of the critically acclaimed book The Vegetarian Flavor Bible, which has been cited as one of the five best cookbooks of 2014 based on 300+ reviews in media including Bloomberg,The Chicago Tribune, Food & Wine, The Los Angeles Times and The Washington Post.

They are not only the two-time James Beard Award Winning authors of The Flavor Bible and Becoming a Chef, but also coauthored What to Drink with What You Eat, which was named the IACP Cookbook of the Year and the Georges Duboeuf Wine Book of the Year, while also winning a Gourmand World Cookbook Award.

It goes without saying that Karen’s credentials are exemplary. In addition to holding degrees from Northwestern and Harvard, she earned a Certificate in Plant-Based Nutrition from Cornell, so it is little wonder that critics are praising her invaluable knowledge and contribution to a healthier and more flavorful approach to food and nutrition!

Karen and Andrew are teaming up with 9 food bloggers to be able to reach out further and share their knowledge and talents with an even greater audience. They have offered to partner in a giveaway in order to educate and make accessible not only their latest creation, The Vegetarian Flavor Bible, but also copies of The Flavor Bible and What to Drink with What You Eat! ALL of these resources are treasures that would grace the presence of any home cook’s library, but already hold places of reverence within the commercial kitchens of many chefs.

And, make sure to bop on through and check out my blogger buddies and there vegtastic creations! I can’t wait to try these recipes.  

 I’d love to know… What’s your favorite vegetable?


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