Lemony Fried Brussels Sprouts Recipe

Lemony Fried Brussels Sprouts Recipe

How To Make Lemony Fried Brussels Sprouts

These fried brussels sprouts are a zesty veggie meal that will complete your meal. You can prepare this meal in less than an hour, perfect for busy days.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes

Serves:

Ingredients

  • 2tbspextra virgin olive oil
  • ¾lbbrussel sprout,trimmed and halved
  • 4garlic cloves,minced
  • 1lemon zest
  • cupfull fat goat milk
  • 2ozgoat cheese
  • 1tspdijon mustard
  • 1tbsplemon juice
  • 1pinchred pepper flakes
  • ¼cupfresh basil,plus more for garnish, chopped
  • cupparmesan cheese,grated
  • cupraw almond,coarsely chopped
  • flaky sea salt,to taste
  • black pepper,to taste

Instructions

  1. Preheat oven to 400 degrees F.

  2. In a 12-inch 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 for 3 to 4 minutes.

  3. Add the garlic, ginger, and lemon zest. Cook until fragrant for about 30 seconds.

  4. Transfer the skillet to the oven and roast for 10 minutes or until tender. Remove from the oven.

  5. Preheat oven to broil.

  6. 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.

  7. Add the basil to the skillet with the Brussels sprouts. Add the goat’s milk mixture and stir to combine.

  8. Sprinkle with Parmesan cheese and almonds. Broil for 2 to 3 minutes, or until the cheese has melted.

  9. Season with salt and pepper, and top with additional basil.

  10. Enjoy!

Nutrition

  • Calories: 288.53kcal
  • Fat: 20.93g
  • Saturated Fat: 6.64g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 10.80g
  • Polyunsaturated Fat: 2.54g
  • Carbohydrates: 14.60g
  • Fiber: 5.33g
  • Sugar: 4.57g
  • Protein: 14.30g
  • Cholesterol: 19.42mg
  • Sodium: 428.06mg
  • Calcium: 304.56mg
  • Potassium: 550.95mg
  • Iron: 2.26mg
  • Vitamin A: 126.39µg
  • Vitamin C: 79.38mg
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