Ingredients
4
4 servings
- •2 tablespoons extra-virgin olive oil
- •¾ lb brussels sprouts, trimmed and halved
- •4 cloves garlic, minced
- •1 lemon, zested
- •⅔ cup full-fat goat milk
- •2 oz goat cheese
- •1 teaspoon dijon mustard
- •1 tablespoon lemon juice
- •1 pinch red pepper flakes
- •¼ cup fresh basil, chopped, plus more for garnish
- •⅓ cup grated parmesan cheese
- •⅓ cup raw almonds, coarsely chopped
- •flaky sea salt, to taste
- •black pepper, to taste
Instructions
- Preheat oven to 400ºF (200˚C).
- In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
- Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
- Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
- Preheat oven to broil.
- In a blender or food processor, add the goat’s milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
- Add the basil to the skillet with the Brussels sprouts. Add the goat’s milk mixture and stir to combine.
- Sprinkle with Parmesan cheese and almonds.
- Broil for 2 to 3 minutes, or until the cheese has melted.
- Season with salt and pepper, and top with additional basil.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 333
- Carbohydrate: 16g
- Fat: 26g
- Fiber: 5g
- Protein: 13g
- Sugar: 5g
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