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Jacob Fox
Active Time:20 minsTotal Time:45 minsServings:4Yield:25 sproutsJump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:4Yield:25 sprouts
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:25 sprouts
Yield:
25 sprouts
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsmedium Brussels sprouts, trimmed2tablespoonsextra-virgin olive oil¼teaspoonsalt¼teaspoonground pepper2 ½ouncescrumbled goat cheese2tablespoonshot honey (see Tip)Finely chopped fresh rosemary for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsmedium Brussels sprouts, trimmed
2tablespoonsextra-virgin olive oil
¼teaspoonsalt
¼teaspoonground pepper
2 ½ouncescrumbled goat cheese
2tablespoonshot honey (see Tip)
Finely chopped fresh rosemary for garnish
DirectionsPreheat oven to 425°F. Fill a bowl with ice water.Bring a large saucepan of water to a boil. Add Brussels sprouts; reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes. Drain the Brussels sprouts and plunge them into the ice bath. Let stand until cool enough to handle, then transfer to a clean kitchen towel and pat dry.Jacob FoxSpread the sprouts on a large rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Space the sprouts evenly on the pan, then flatten them with the bottom of a mason jar or sturdy glass.Jacob FoxRoast for 10 minutes. Flip the sprouts and top with goat cheese. Return to the oven and bake until the cheese has browned in spots, 3 to 5 minutes more. Drizzle with hot honey. Sprinkle with rosemary, if desired.Jacob FoxTip:To make your own hot honey, heat 1/4 cup honey and 1 tsp. crushed red pepper in a small skillet over medium heat until the honey is loosened and bubbles form on the edges. Remove from heat and stir in 1/2 tsp. cider vinegar.Originally appeared: EatingWell.com, September 2022
Directions
Preheat oven to 425°F. Fill a bowl with ice water.Bring a large saucepan of water to a boil. Add Brussels sprouts; reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes. Drain the Brussels sprouts and plunge them into the ice bath. Let stand until cool enough to handle, then transfer to a clean kitchen towel and pat dry.Jacob FoxSpread the sprouts on a large rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Space the sprouts evenly on the pan, then flatten them with the bottom of a mason jar or sturdy glass.Jacob FoxRoast for 10 minutes. Flip the sprouts and top with goat cheese. Return to the oven and bake until the cheese has browned in spots, 3 to 5 minutes more. Drizzle with hot honey. Sprinkle with rosemary, if desired.Jacob FoxTip:To make your own hot honey, heat 1/4 cup honey and 1 tsp. crushed red pepper in a small skillet over medium heat until the honey is loosened and bubbles form on the edges. Remove from heat and stir in 1/2 tsp. cider vinegar.
Preheat oven to 425°F. Fill a bowl with ice water.
Bring a large saucepan of water to a boil. Add Brussels sprouts; reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes. Drain the Brussels sprouts and plunge them into the ice bath. Let stand until cool enough to handle, then transfer to a clean kitchen towel and pat dry.
Spread the sprouts on a large rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Space the sprouts evenly on the pan, then flatten them with the bottom of a mason jar or sturdy glass.
Roast for 10 minutes. Flip the sprouts and top with goat cheese. Return to the oven and bake until the cheese has browned in spots, 3 to 5 minutes more. Drizzle with hot honey. Sprinkle with rosemary, if desired.
Tip:
To make your own hot honey, heat 1/4 cup honey and 1 tsp. crushed red pepper in a small skillet over medium heat until the honey is loosened and bubbles form on the edges. Remove from heat and stir in 1/2 tsp. cider vinegar.
Originally appeared: EatingWell.com, September 2022
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Nutrition Facts(per serving)215Calories11gFat24gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
