Brussels Sprouts with Pomegranate Vinaigrette and Goat Cheese

the Breville Test Kitchen

Brussels Sprouts with Pomegranate Vinaigrette and Goat Cheese

Name: Brussels Sprouts with Pomegranate Vinaigrette and Goat Cheese
Cook time: 900 s
Total time: 2400 s
Yield: Serves 4
Ingredients: 280 g Brussels sprouts - halved; 1 tbsp olive oil; Salt and freshly ground black pepper; 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; 2 tbsp flaked almonds - toasted; 2 tbsp goat cheese - crumbled

40 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the Brussels sprouts

280 g Brussels sprouts
halved

For the pomegranate vinaigrette

1 tbsp olive oil
Salt and freshly ground black pepper
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 almonds
toasted
2 tbsp goat cheese
crumbled

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.

back