Brussels sprouts and goat cheese. I mean can I get more grown up than this? Hmm, maybe I should review my finances and start thinking about taxes. Ew.
How To Make Caramelized Brussels Sprouts and Goat Cheese
The original recipe came from epicurious.com but I did make some modifications. I think you’ll like the changes.
- Olive oil
- Cup of brussel sprouts
- Cypress Grove Chevre Purple Haze goat cheese
- Caramelized shallots
- Two tablespoons water + 2 tablespoons honey (combined)
What To Do:
- Cut the bottoms of the brussels sprouts and discard the outer leaves. If you compost, this is a great example of “green” to put in your composter.
- Slice the brussels sprouts in half.
- Take the shallots and cut them into quarters.
- After the oil has been warmed, place the shallots in the skillet. Try not to move them around in the pan too much so they get that caramelized color and flavor.
- Remove the shallots and put them aside.
- Add a little more oil, if needed. Then put the brussels sprouts face down.
- After a couple of minutes and the brussels sprouts have caramelized take your tongs and allow them to cook on the other side.
- Add the shallots back in, season with salt, water and honey.
- Place the brussels sprouts in your fancy adult bowl and sprinkle the pepitas and goat cheese.
- Eat and feel all good and growned up.
Now that the dishes are done, I’m fantasizing about how one day those brussels sprouts and shallots will come from my garden. We are making some headway on that front but it’s all about patience now. Oh, and we should probably plant something. Meh. Details.