I got this recipe from Half Baked Harvest. If you have a have a hard time choking down greens like I do, this recipe makes it a lot more enjoyable! I would love to know you thoughts and feedback!
Ingredients :
-2 tablespoons extra-virgin olive oil
-3/4lbs Brussels Sprouts, trimmed and halved
-4 Garlic cloves, minced or grated
-Zest of 1 lemon
-2/3 cup full-fat goat's milk
-2oz goat cheese
-1 teaspoon dijon mustard
-1 tablespoon fresh lemon juice
-Pinch of crushed red pepper
-1/4 cup of fresh basil, plus more for garnish
-1 tablespoon chopped fresh mint, plus some for garnish
-1/3 cup grated parmesan cheese
-1/3 cup raw almonds, chopped
-Flakey sea salt and fresh ground pepper
Directions:
Preheat oven to 400F
In a 12-inch oven-safe skillet, heat the olive oil over medium. When it simmers, add brussels sprouts and cook stirring occasionally, until crisp and lightly carmelized, 3-4 mins. Add the garlic and lemon zest and cook until fragrant, about 30 seconds, being sure not to burn them.
Transfer the skillet to the oven and roast the brussels sprouts for about 10mins, or until tender.
Meanwhile, in a blender or processor, combine the goat's milk, goat cheese, mustard, and lemon juice and pulse until smooth. Stir in red pepper flakes.
Remove the brussels sprouts from the oven. Turn the broiler to high. Stir the basil and mint into the brussels sprouts. Pour the goats milk mixture on top. Sprinkle with the parmesan and almonds. Return to the oven and broil for 2-3 mins, or until the cheese has melted, keeping a close eye on it. Remove and season lightly with flaky sea salt and pepper. Garnish with fresh basil and mint.