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Brussels Sprouts with Pomegranate Vinaigrette and Goat Cheese
the Breville Test Kitchen

the Breville Test Kitchen

Brussels Sprouts with Pomegranate Vinaigrette and Goat Cheese

time

40 mins total time

activetimeIII

15 mins active time

easy

Easy

user

Serves 4

Ingredients


Measurements:

For the brussels sprouts

  • Brussels sprouts icon
    10 oz Brussels sprouts

    halved

  • olive oil icon
    1 tbsp olive oil
  • Kosher salt and freshly cracked black pepper icon
    Kosher salt and freshly cracked black pepper

For the pomegranate vinaigrette

  • red wine vinegar icon
    1 tbsp red wine vinegar
  • pomegranate molasses icon
    2 tsp pomegranate molasses
  • maple syrup icon
    1 tsp maple syrup
  • Dijon mustard icon
    ½ tsp Dijon mustard
  • fresh thyme leaves icon
    ½ tsp fresh thyme leaves
  • olive oil icon
    1 tbsp olive oil
  • Kosher salt and freshly cracked black pepper icon
    Kosher salt and freshly cracked black pepper

To serve

  • sliced almonds icon
    2 tbsp sliced almonds

    toasted

  • goat cheese icon
    2 tbsp goat cheese

    crumbled

Instructions

  • 1Place Brussels sprouts in medium bowl with olive oil. Season with salt and pepper and toss to coat.
  • 2Press 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.
  • 3To 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.
  • 4Transfer Brussels sprouts to a medium bowl and toss with pomegranate vinaigrette and sliced almonds. Top with crumbled goat cheese and serve.
Side dish/Accompaniment
Autumn
Winter
Healthy
Gluten Free
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