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1. Preheat oven to 375 degrees. Take Brussels sprouts off the stem, wash, and rip off outside leaves.
2. Chop sprouts until they are a uniform size, leaving the small ones whole and possibly cutting the larger ones into eighths.
3. Boil Brussels sprouts for 5 minutes.
4. Place Brussels sprouts in a roasting pan and pour in olive oil and vinegar. Stir until sprouts are coated well. Salt and pepper to taste.
5. Roast for 20 minutes, stirring Brussels sprouts to ensure even roasting. After 20 minutes, add chopped walnuts and roast for 5 more minutes or until walnuts are browned.
6. Sprinkle roasted sprouts with chees and serve warm.
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