94% would make again
Lemony Fried Brussels Sprouts
featured in Make Brussel Sprouts Actually Taste Good
This iconic Thai dish features rice noodles stir-fried with shrimp, tofu, and a flavorful sauce for a balanced and satisfying meal.
May 15, 2023
for 4 servings
- 2 tablespoons extra virgin olive oil
- ¾ lb brussel sprout (340 g), trimmed and halved
- 4 cloves garlic, minced
- 1 lemon lemon zest
- ⅔ cup full-fat goat milk (160 mL)
- 2 oz goat cheese (60 g)
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 1 pinch red pepper flakes
- ¼ cup fresh basil (10 g), chopped, plus more for garnish
- ⅓ cup grated parmesan cheese (40 g)
- ⅓ cup raw almond (50 g), coarsely chopped
- flaky sea salt, to taste
- black pepper, to taste
- Calories 319
- Fat 23g
- Carbs 21g
- Fiber 7g
- Sugar 6g
- Protein 14g
Estimated values based on one serving size.
- Preheat oven to 400ºF (200˚C).
- In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
- Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
- Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
- Preheat oven to broil.
- In a blender or food processor, add the goat’s milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
- Add the basil to the skillet with the Brussels sprouts. Add the goat’s milk mixture and stir to combine.
- Sprinkle with Parmesan cheese and almonds.
- Broil for 2 to 3 minutes, or until the cheese has melted.
- Season with salt and pepper, and top with additional basil.