Crispy Brussel Sproutsgoat Cheese Food

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 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.

OVEN BALSAMIC ROASTED BRUSSELS SPROUTS WITH GOAT CHEESE

Steps:

• Preheat your oven to 400 degrees.
• In a large bowl toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread out onto a baking sheet and bake for 15 minutes. Stir the Brussels around and continue baking until brown and crispy, about 10 more minutes.
• Spread the almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes. Take out and set aside.
• While the Brussels sprouts roast, combine the Balsamic Vinegar and honey in a small pan and bring to a boil over medium/high heat. Then, reduce the heat to med or med//low so that the vinegar is just lightly simmering. Simmer until reduced by half, and the vinegar coats the back of the spoon, about 10 minutes.* Set aside to thicken and cool while the Brussels finish roasting.
• Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese.
• DEVOUR.

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 WITH CRISPY PANCETTA

Steps:

• Preheat the oven to 425 degrees F.
• Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes.
• Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes.
• Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.

SMASHED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F with a sheet pan on the bottom rack.
• Bring a large pot of salted water to a boil. Add the Brussels sprouts and boil until tender throughout, 10 to 12 minutes. Drain in a colander and cool under running water. Pat very dry with kitchen towels.
• Flatten each sprout with a meat mallet. Transfer to a large bowl and toss with 1/2 cup of the manchego, the olive oil, smoked paprika, garlic and 1 teaspoon salt. Spread on the preheated sheet pan and roast until crispy on the bottom, 13 to 15 minutes.
• Flip the sprouts and sprinkle with the remaining 1/2 cup manchego. Roast until the tops are browned and crusty and the bottoms are deeply caramelized, 13 to 15 minutes more.

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.