Brussels Sprouts with Pomegranate Vinaigrette and Goat Cheese

Brussels Sprouts with Pomegranate Vinaigrette and Goat Cheese

40 mins total time

15 mins active time

Easy

Serves 4

Ingredients


Measurements:

Brussels sprouts:

  • 10 oz Brussels sprouts

    halved

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

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 almonds

    toasted

  • 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.
  • 3Make 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.