This is one of my absolute favorite Half Baked Harvest recipes! My friend Meghan got me the Half Baked Harvest cookbook for Christmas, and I've been working my way through it. I make mine a little spicier that the original, but this is a great introduction to Brussels sprouts for those friends who are still not quite so sure about them!
Ingredients:
1 pound Brussels sprouts, trimmed and cut in half
2 tablespoons olive oil
4 cloves garlic, minced
1 lemon, zested and juiced
2/3 cup goat milk
2 oz soft goat cheese
1 tablespoon Dijon mustard
1 teaspoon red pepper flakes
1/4 cup fresh basil, chopped
2 tablespoons fresh mint, chopped
1/2 cup Sartori Parmesan cheese, shredded
1/3 cup raw almonds, roughly chopped
salt and pepper
Preparation:
1. Preheat oven to 400 degrees.
2. Heat olive oil in a 12-inch cast iron skillet over medium heat.
3. Add Brussels sprouts, cooking about 3-5 minutes, until starting to soften. Season with salt and pepper. Add garlic and lemon zest, stirring to combine. Cook another minute or so, until garlic is fragrant.
4. Place skillet in oven and bake brussels for 10-12 minutes, until tender.
5. While brussels are roasting, make the sauce. Use an immersion blender or food processor to mix the goat milk, goat cheese, Dijon mustard, 2 tablespoons lemon juice, and red pepper flakes.
6. After brussels have roasted for 10-12 minutes, remove from oven and pour goat cheese sauce over the brussels. Stir in basil, mint, Parmesan cheese, and almonds. Return to oven for another 3 minutes or so, until cheese has melted.
7. Remove from oven and stir in remaining lemon juice. Garnish with additional basil and mint.
Ingredients:
1 pound Brussels sprouts, trimmed and cut in half
2 tablespoons olive oil
4 cloves garlic, minced
1 lemon, zested and juiced
2/3 cup goat milk
2 oz soft goat cheese
1 tablespoon Dijon mustard
1 teaspoon red pepper flakes
1/4 cup fresh basil, chopped
2 tablespoons fresh mint, chopped
1/2 cup Sartori Parmesan cheese, shredded
1/3 cup raw almonds, roughly chopped
salt and pepper
Preparation:
1. Preheat oven to 400 degrees.
2. Heat olive oil in a 12-inch cast iron skillet over medium heat.
3. Add Brussels sprouts, cooking about 3-5 minutes, until starting to soften. Season with salt and pepper. Add garlic and lemon zest, stirring to combine. Cook another minute or so, until garlic is fragrant.
4. Place skillet in oven and bake brussels for 10-12 minutes, until tender.
5. While brussels are roasting, make the sauce. Use an immersion blender or food processor to mix the goat milk, goat cheese, Dijon mustard, 2 tablespoons lemon juice, and red pepper flakes.
6. After brussels have roasted for 10-12 minutes, remove from oven and pour goat cheese sauce over the brussels. Stir in basil, mint, Parmesan cheese, and almonds. Return to oven for another 3 minutes or so, until cheese has melted.
7. Remove from oven and stir in remaining lemon juice. Garnish with additional basil and mint.