The restaurant at my parent’s golf course in Florida has an appetizer with fried brussels sprouts with whipped goat cheese that has become a family favorite. Inspired by that dish, this is a summer version that is a great side for grilled steaks or chicken.
Ingredients:
1 pound brussels sprouts, stems removed and halved
1/2 yellow onion, thinly sliced
1/2 pint blueberries 1/3 cup pecans, roughly chopped
3 oz soft goat cheese
1/3 cup plain Greek yogurt
1 lemon, zested
3oz diced pancetta
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper
Preparation:
1. Preheat oven to 425 degrees and line a baking sheet with a silpat mat or foil.
2. Add pecans to baking sheet and toast for 3-5 minutes. Remove from oven and add to medium bowl.
3. Add brussels sprouts and onion to sheet pan and toss with olive oil, salt, pepper, and garlic powder. Roast for 20-25 minutes, adding blueberries with 10 minutes left.
4. While brussels sprouts are roasting, cook diced pancetta in a skillet on the strove, until fat is rendered and pancetta is crispy, about 7-8 minutes. Place a paper towel on a plate, then pour hot pancetta over to let the fat drain and the pancetta to cool. Once cooled, add to bowl with toasted pecans.
5. In a small food processor, whip goat cheese, greek yogurt, and lemon zest. Mixture should have a smooth consistency.
6. When brussels sprouts are done, add to bowl to toss with pecans and pancetta.
7. Spread whipped goat cheese on a plate. Top with brussels sprouts mixture.
Ingredients:
1 pound brussels sprouts, stems removed and halved
1/2 yellow onion, thinly sliced
1/2 pint blueberries 1/3 cup pecans, roughly chopped
3 oz soft goat cheese
1/3 cup plain Greek yogurt
1 lemon, zested
3oz diced pancetta
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper
Preparation:
1. Preheat oven to 425 degrees and line a baking sheet with a silpat mat or foil.
2. Add pecans to baking sheet and toast for 3-5 minutes. Remove from oven and add to medium bowl.
3. Add brussels sprouts and onion to sheet pan and toss with olive oil, salt, pepper, and garlic powder. Roast for 20-25 minutes, adding blueberries with 10 minutes left.
4. While brussels sprouts are roasting, cook diced pancetta in a skillet on the strove, until fat is rendered and pancetta is crispy, about 7-8 minutes. Place a paper towel on a plate, then pour hot pancetta over to let the fat drain and the pancetta to cool. Once cooled, add to bowl with toasted pecans.
5. In a small food processor, whip goat cheese, greek yogurt, and lemon zest. Mixture should have a smooth consistency.
6. When brussels sprouts are done, add to bowl to toss with pecans and pancetta.
7. Spread whipped goat cheese on a plate. Top with brussels sprouts mixture.