Crispy Brussel Sproutsgoat Cheese Recipes

CRISPY BRUSSELS SPROUTS WITH GOAT CHEESE AND HONEY

Steps:

• Preheat oven to 400.
• Cut ends off of Brussels sprouts and cut Brussels sprouts in half lengthwise.
• Spread oil on bottom of skillet and place Brussels sprouts, cut side down, in pan.
• Cook Brussels on the stove over medium high heat until the cut sides are brown and crispy. This should take about 10 minutes (do not stir), but I would start checking around 8 minutes.
• Once Brussels are crisp on cut side, sprinkle with 1/2 tsp. salt and gently stir. Place skillet directly into preheated oven.
• Bake for 8-10 minutes or until Brussels can be pierce with a fork. Mix half way through.
• Immediately sprinkle crumbled goat cheese and drizzle the honey on the Brussel sprouts. Add more salt to taste.
• Best served right away. You can either serve directly from skillet or transfer to a bowl.

ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Lay bacon in a single layer on a cold skillet.
• Turn heat to medium and cook the diced bacon until crispy.
• Set aside, but reserve 2 tablespoons of the bacon fat.
• Whisk together ingredients until well combined.
• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Slice them in half.
• Dump them onto a rimmed baking sheet and then toss them with the dressing.
• Roast for 20-30 minutes, until crisp on the outside and tender on the inside, stirring every 5 minutes or so.
• Be sure to really move any sauce around that may have drizzled off the brussels sprouts or else the sugar in the maple syrup will burn.
• Remove from the oven and toss with bacon, parmesan, and goat cheese.
• Serve immediately.

BRUSSELS SPROUTS WITH GARLIC & GOAT CHEESE

Steps:

• Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a bowl; toss with cheese.

CRISPY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the larger Brussels sprouts into quarters; halve the smaller ones.
• Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

CRISPY BRUSSELS SPROUTS WITH GOAT CHEESE

Steps:

• Preheat oven to 450°F.
• Cut the Brussels sprouts off of the stalk if necessary. Cut off any hard ends, then cut each in half or larger sprouts into thirds. In a bowl, mix them with the olive oil, kosher salt, and fresh ground black pepper. Roast for about 15 minutes until tender and blackened (no need to stir).
• When Brussels sprouts are done, mix them with the harissa and top with goat cheese crumbles. Serve warm.

ROASTED BRUSSELS SPROUTS WITH GOAT CHEESE

Steps:

• Preheat oven to 400° F.
• Trim the brussels sprout stems and remove any yellow leaves, cut lengthwise into halves or quarters depending on the size. Try to maintain the same brussels sprouts size for even cooking.
• Place brussels sprouts in a mixing bowl. Toss with olive oil, garlic, salt, pepper, and parmesan until evenly coated.
• Place brussels sprouts in a baking dish and roast for 20-25 minutes or until golden and tender.
• While the brussels are roasting, add 2 cups balsamic vinegar to a saucepan. Cook over medium heat until it's bubbling. Reduce heat to low and continue to simmer until reduced by about half and coats the back of a spoon. Stir it occasionally but keep it at a low simmer.
• Just before serving, sprinkle brussels sprouts with goat cheese and drizzle with balsamic reduction.