2 Tbs olive oil
good sprinkle garlic salt
3/4 cup white balsamic vinegar
1 1/2 Tbs honey
pinch crushed red pepper
2 Tbs walnuts chopped extra fine, lightly toasted
3/4 cup soft good goat cheese
Preheat oven 350
Core the brussel sprouts, separate into leaves. Place in bowl and coat with olive oil. Sprinkle with garlic salt. Place on baking sheet. Roast for 20 mins. checking often until crisp and lightly browned. Meanwhile, reduce vinegar by half in small sauce pan. Add a pinch of crushed red pepper and the honey. Place small amount of reduction on plate. Mound brussel sprout leaves sprinkle with the walnut dust and place a dollop of goat cheese on the side. Serves 4
The birth of a recipe is so inspiring to me. It usually comes from either necessity, you know that saying, "necessity is the mother of all invention" or from memories of places or tastes. Have you ever created a dish that you get so excited about that you want to share it with everyone!? Well...this is one of those.
One of the holidays I really love is Thanksgiving. (Hello... it's a food holiday.) So I'm always trying to figure out something a little different to go along with the traditional.
A lot of people have a problem with these little green globes called Brussel Sprouts. This might be the dish to convert them. In this recipe you separate the sprouts into petals and turn them into a crispy addictive crunchy salad.
This dish looks so elegant on the plate it is great for the holidays or for that company WOW factor. The white balsamic honey reduction has just a hint of crushed red pepper to give it a little kick and a sweetness that works well with the nutty,crispy flavor of the leaves. The tang of the goat cheese and the slight crunch of the walnut balances the dish to perfection.