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
280 g Brussels sproutshalved
1 tbsp olive oil
Salt and freshly ground 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
- Salt and freshly ground black pepper
To serve
2 tbsp flaked almondstoasted
2 tbsp goat cheesecrumbled
Instructions
- 1Place Brussels sprouts in a medium bowl with olive oil. Season with salt and pepper and toss to coat.
- 2Press Air Fry and set 200°C 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 a single layer on the tray 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 flaked almonds. Top with crumbled goat cheese and serve.
