Lemony Fried Brussels Sprouts
Ingredients
The Brussels Sprouts
-
2
tablespoons
extra-virgin olive oil
-
¾
pound
Brussels sprouts, trimmed and halved
-
4
cloves
garlic, minced or grated
-
Zest of 1
lemon
-
¼
cup
chopped fresh basil, plus more for garnish
-
⅓
cup
grated Parmesan cheese
-
⅓
cup
raw almonds, coarsely chopped
-
Pinch
crushed red pepper flakes
-
Flaky sea salt and freshly ground black pepper
The Sauce
-
⅔
cup
full-fat goat’s milk
-
2
ounces
goat cheese
-
1
teaspoon
Dijon mustard
-
1
tablespoon
fresh lemon juice
Instructions
- Preheat the oven to 400ºF.
- Heat the olive oil in a skillet over medium heat, add Brussels sprouts, and cook until crisp and caramelized.
- Add garlic and lemon zest, cooking until fragrant.
- Transfer the skillet to the oven and roast the Brussels sprouts until tender.
- Blend goat’s milk, goat cheese, mustard, and lemon juice until smooth, then stir in red pepper flakes.
- Combine basil and mint with Brussels sprouts, pour the goat’s milk mixture on top, sprinkle with Parmesan and almonds.
- Broil until the cheese melts, then season with salt and pepper, garnishing with fresh basil and mint.
Nutrition Facts (estimated)
Servings
4
Calories
330
Total fat
25g
Total carbohydrates
15g
Total protein
10g
Sodium
20mg
Cholesterol
20mg
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