A savoury, slightly tangy side that’s crisp on the outside, tender on the inside, and dressed up with creamy goat cheese and nutty toasted almonds
Ingredients :
- 1 ½ lbs Brussels sprouts, trimmed and halved
- 2–3 tbsp olive oi
- Salt & freshly ground black pepper
- ½ cup slivered almonds
- ¼ cup soft goat cheese, crumbled
- Optional: a drizzle of balsamic glaze or honey, to finish
Instructions:
- Preheat oven to 400°F
2. On a baking sheet, toss Brussels sprouts with olive oil, salt, and pepper. Arrange them cut-side down for maximum crispiness.
3. Roast for 25–30 minutes, stirring once halfway, until golden and crispy at the edges.
4. While the sprouts roast, toast the almonds in a dry skillet over medium heat for 3–5 minutes, stirring often until golden and fragrant. Set aside.
5. When sprouts are done, transfer to a serving dish. Top with crumbled goat cheese and toasted almonds.
6. Optional: Finish with a light drizzle of balsamic glaze or honey just before serving. - Enjoy at your holiday harvest!
