the Breville Test Kitchen
Brussels Sprouts with Pomegranate Vinaigrette and Goat Cheese
40 mins total time
15 mins active time
Easy
Serves 4
Ingredients
Measurements:
For the brussels sprouts
10 oz Brussels sproutshalved
1 tbsp olive oil
Kosher salt and freshly cracked black pepper
For the pomegranate vinaigrette
1 tbsp red wine vinegar
2 tsp pomegranate molasses
1 tsp maple syrup
½ tsp Dijon mustard
½ tsp fresh thyme leaves- 1 tbsp olive oil
- Kosher salt and freshly cracked black pepper
To serve
2 tbsp sliced almondstoasted
2 tbsp goat cheesecrumbled
Instructions
- 1
Place Brussels sprouts in medium bowl with olive oil. Season with salt and pepper and toss to coat.
- 2
Press AIRFRY and set 400°F for 20 minutes. Place Combi Crisp pan on turntable in high position and press START to preheat pan. Place Brussels sprouts, cut side down, in single layer on pan and press START to begin cooking. Do not turn Brussels sprouts during cooking.
- 3
To make the pomegranate vinaigrette, place vinegar, molasses, maple syrup, mustard and thyme in a small bowl and whisk to combine. Whisk in olive oil and season with salt and pepper.
- 4
Transfer Brussels sprouts to a medium bowl and toss with pomegranate vinaigrette and sliced almonds. Top with crumbled goat cheese and serve.
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