Balsamic Brussels Sprouts with Goat Cheese
Brussels Sprouts are often given a bad reputation! These underappreciated little veggies are not only good for you, but are also very tasty! Swing by our market today to try them for yourself!
Balsamic Brussels Sprouts with Goat Cheese
Ingredients:
- 2 Packs of Lester's Farm Market Brussels Sprouts
- 1 TSP Olive Oil
- 2 TBSP Lester's Farm Market Honey
- 1/2 Cup of Balsamic Vinegrette
- 3 TBSP Crumbled Goat Cheese (I Used Black Peppercorn Goat Cheese for extra zing!)
Directions:
- Preheat oven to 400
- Cut the Brussels Sprouts into quarters and place in a large bowl. Toss with olive oil until lightly coated.
- Prepare a baking sheet by lining it with parchment paper. Evenly spread the Sprouts on the baking sheet.
- Bake for 10 minutes.
- While the sprouts are baking, take a saucepan and add the honey and vinaigrette. Simmer on low for about 10 minutes or until it reduces down to about half. Set aside and let cool. It should be thick enough to coat the back of a spoon. Ensure tat you do not cook the reduction on high or it may burn!
- Remove Sprouts from oven and flip them over. Return to oven for 5 more minutes.
- Remove sprouts from oven and place in a baking bowl. Toss with the balsamic honey reduction and goat cheese.
- Serve immediatly
Enjoy!
Pro Tip: Balsamic reductions can often be a little smelly. To avoid having your house smell like vinegar, simmer 3 cups of water and 2 heaping TBSP of cinnamon on the stove top while cooking. Let it simmer for approximately 1 hour after cooking. Your house will smell like fresh cookies instead of harsh vinegar!
**Original Little Island Baker Recipe**
