halfbakedharvest4.1
Lemony Fried Brussels Sprouts
Reprinted from Half Baked Harvest Cookbook Recipe from My Barns in the Mountains.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●blender
- ●food processor
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400ºF.2. In a 12-inch oven-safe skillet, heat the olive oil over medium. When it shimmers, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to ⏱️ 4 minutes. Add the garlic and lemon zest and cook until fragrant, about ⏱️ 30 seconds, being sure not to burn them.3. Transfer the skillet to the oven and roast the Brussels sprouts for about ⏱️ 10 minutes, or until tender. 4. Meanwhile, in a blender or food processor, combine the goat’s milk, goat cheese, mustard, and lemon juice and pulse until smooth. Stir in the red pepper flakes. 5. Remove the Brussels sprouts from the oven. Turn the broiler to high. Stir the basil and mint into the Brussels sprouts. Pour the goat’s milk mixture on top. Sprinkle with the Parmesan and almonds. Return to the oven and broil for 2 to ⏱️ 3 minutes, 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.
goat cheese2 ouncesfresh lemon juice1 tablespoon
Nutrition Facts
calories
330 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
4 g
sugar Content
4 g
sodium Content
310 mg
protein Content
13 g
cholesterol Content
18 mg
carbohydrate Content
13 g
saturated Fat Content
6 g
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