Dijon Goat Cheese Roasted Brussel Sprouts
Goat Cheese + Dijon Mustard compliment each other’s tart profiles. Make this simple side dish the next time you wanna dress up your standard roasted brussel sprouts.
Yields: About 4 servings as a side
1 package frozen brussel sprouts (1 1b)
½ tbsp olive oil
¼ c. goat cheese
2 tbsp dijon mustard
1 tart apple diced (I used Kanzi)
S + P
Splash of apple cider vinegar
Preheat oven to 400 degrees.
Toss frozen sprouts and olive oil on a small baking pan (sprouts can stay frozen)
Place sprouts in the oven and roast for 15 minutes.
Remove from oven and add diced apple.
Return to oven and bake for 10 minutes being careful not to burn.
Meanwhile whisk together goat cheese, dijon mustard and apple cider vinegar in a bowl.
Take the hot sprouts out of the oven and sprinkle generously with S+P.
Add the goat cheese mixture directly to the brussels and toss to coat.
Pop back into the oven for 5 minutes to heat through.