This salad boasts beautifully caramelized Brussels sprouts, complemented by the tangy sweetness of balsamic, the creaminess of goat’s cheese, and the crunch of toasted almonds and capers.
Prep : 30 mins
Serves : 2-3 servings
Ingredients :
- 500g Brussels Sprouts, cut in half
- 1 Shallot, peeled and thinly sliced
- 50g Goat’s Cheese
- 50g Olive Oil
- 30g Balsamic Vinegar
- 30g Toasted Almonds
- 15g Baby Capers in Brine
- Salt
- Pepper
Method :
- Place the halved Brussels sprouts face down in a hot pan.
- Cook them until they become dark and slightly charred.
- Add some of the olive oil, season with salt, and toss the sprouts to coat.
- Deglaze the pan with the balsamic vinegar and cook until the balsamic has evaporated.
- Transfer the roasted Brussels sprouts to a serving bowl.
- Garnish the salad with toasted almonds, capers, crumbled goat’s cheese, and season with additional olive oil, salt, and pepper.
- Serve this delicious salad while it’s still warm.
This recipe by A Better Choice !
