Ingredients
2tbspextra virgin olive oil
¾lbbrussel sprout,trimmed and halved
4garlic cloves,minced
1lemon zest
⅔cupfull fat goat milk
2ozgoat cheese
1tspdijon mustard
1tbsplemon juice
1pinchred pepper flakes
¼cupfresh basil,plus more for garnish, chopped
⅓cupparmesan cheese,grated
⅓cupraw almond,coarsely chopped
flaky sea salt,to taste
black pepper,to taste
Preparation
Preheat oven to 400 degrees F.
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.
Add the garlic, ginger, and lemon zest. Cook until fragrant for about 30 seconds.
Transfer the skillet to the oven and roast for 10 minutes or until tender. Remove from the oven.
Preheat oven to broil.
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.
Add the basil to the skillet with the Brussels sprouts. Add the goat’s milk mixture and stir to combine.
Sprinkle with Parmesan cheese and almonds. Broil for 2 to 3 minutes, or until the cheese has melted.
Season with salt and pepper, and top with additional basil.
Enjoy!
