Preheat the oven to 430°F/200°C.

Cut the Brussels sprouts off of the stalk and cut off any hard ends, then cut each in half. In a bowl, mix them with ¼ cup olive oil, 1 teaspoon salt, and fresh ground black pepper.

Roast for 30 minutes, stirring or shaking the pan occasionally.

When the Brussels sprouts are done, top with Chevré and add the beans and the walnuts. Roast 5-10 minutes until the cheese gets burned and serve immediately.