Adult Candy: Brussels Sprouts and Goat Cheese

LittlestMartha Brussels Sprouts with Goat Cheese

Brussels sprouts and goat cheese. I mean can I get more grown up than this?  Hmm, maybe I should review my finances and start thinking about taxes.  Ew.

How To Make Caramelized Brussels Sprouts and Goat Cheese

The original recipe came from  but I did make some modifications.  I think you’ll like the changes.

You’ll Need:

What To Do:

Brussels Sprouts clean up

  1. Cut the bottoms of the brussels sprouts and discard the outer leaves. If you compost, this is a great example of “green” to put in your composter.
  2. Slice the brussels sprouts in half.
  3. Take the shallots and cut them into quarters.
  4. After the oil has been warmed, place the shallots in the skillet. Try not to move them around in the pan too much so they get that caramelized color and flavor.
  5. Remove the shallots and put them aside.
  6. Add a little more oil, if needed. Then put the brussels sprouts face down.
  7. After a couple of minutes and the brussels sprouts have caramelized take your tongs and allow them to cook on the other side.
  8. Add the shallots back in, season with salt, water and honey.
  9. Place the brussels sprouts in your fancy adult bowl and sprinkle the pepitas and goat cheese.
  10. Eat and feel all good and growned up.

beautiful shallots

Now that the dishes are done, I’m fantasizing about how one day those brussels sprouts and shallots will come from my garden. We are making some headway on that front but it’s all about patience now. Oh, and we should probably plant something.  Meh. Details.

garden collage

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Salty and Sweet Butternut Squash

Butternut squash, oh so tasty!

sweet and savory butternut squash
Sweet, salty and savory butternut squash

Well, butternut squash can be tasty if done well. And you know I’m not much of a cook and so I think it’s OK for me to toot my horn once in a while.  Toot toot! 

There is a Chef In My Kitchen, but sometimes he looks to me to cook. Which can be like gambling — winner takes all and I’m so thrilled with myself or the odds are against me that I’m going to make something inedible and have a terrible taste  in my mouth. Well, it’s time to cash in this metaphor and this dish because it’s great for those of who like to eat but not really like to cook.  Bonus points: this dish is great for Fall.


  • Butternut squash (1 per person)
  • Pepitas (uncooked pumpkin seeds)
  • Walnuts
  • Pomegranate seeds
  • Brown sugar or raw honey
  • Rock or coarse salt

What We’ve Got To Do To Make This Meal

  1. Preheat the oven to 400 degrees.
  2. Slice the butternut squash in half and scoop out the seeds.
  3. Season one of the halves with the rock salt and pepitas.
  4. Season the other half with brown sugar or raw honey and pepitas.
  5. Put in the oven for 40 to 45 minutes.  (Or until a fork can easily be stuck all the way through the flesh of the butternut squash.)
  6. Toast the walnuts in a frying pan.
  7. When the butternut squash is ready, remove them from the oven and sprinkle the pomegranate seeds.

Updated: This recipe was inspired by Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas from


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