Welcome to our kitchen, where we’re diving into a delightful Roast Brussels Sprout Salad. This salad boasts beautifully caramelized Brussels sprouts, complemented by the tangy sweetness of balsamic, the creaminess of goat’s cheese, and the crunch of toasted almonds and capers.
Ingredients:
500g Brussels Sprouts, cut in half
1 Shallot, peeled and thinly sliced
50g Goat’s Cheese
50g Olive Oil
30g Balsamic Vinegar
30g Toasted Almonds
15g Baby Capers in Brine
Salt
Pepper
Method:
1. Place the halved Brussels sprouts face down in a hot pan.
2. Cook them until they become dark and slightly charred.
3. Add some of the olive oil, season with salt, and toss the sprouts to coat.
4. Deglaze the pan with the balsamic vinegar and cook until the balsamic has evaporated.
5. Transfer the roasted Brussels sprouts to a serving bowl.
6. Garnish the salad with toasted almonds, capers, crumbled goat’s cheese, and season with additional olive oil, salt, and pepper.
7. Serve this delicious salad while it’s still warm.
This Roast Brussels Sprout Salad is a flavour – packed dish that’s perfect as a side or a light meal on its own. If you enjoyed this recipe, please remember to like, share, and subscribe for more culinary creations from our kitchen.
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[Music] hi everyone today we’ve been asked to create a delicious recipe with brussels sprouts sometimes these get a bit of a bad wrap but today we’re going to keep it simple with only a few ingredients to make a delicious dish for the Brussels sprouts we’ve just simply cut them in half get rid of any loose sort of leaves nice and simple once I’ve got them cut in half we’re just going to pop them into a pan dry pan no oil to start with cut side down the reason we put no oil in there is to get a really really good Char or coloring on them that gives them a delicious flavor don’t worry about getting them too dark you won’t burn them hey once they’ve got a Char on them just take them off the heat dress with a little bit of oil [Music] season itself some balsamic so we’re going to let the balsamic reduce down it’s ready to go into place [Music] so we’re going to garnish it with some raw shallots toasted almonds some baby capers I like the ones in brine [Applause] [Music] goat cheese [Music] and finish off little olive oil and some salt and pepper and there’s my simple Brussels sprout recipe that everyone will love hi everyone thanks for watching for this recipe more click the link and remember shop at your local fruit and veg shop it’s a better choice on since I’m talking to preschoolers there