Recipes: Pan Fried Brussel Sprouts With Goats Cheese and Toasted Walnuts
I am restoring this post from 3years ago as it was deleted somehow!
I am a little obsessed with Goat’s cheese at the moment. I have put it down to being deprived of it for 9 months during pregnancy with Oakes…. It was totally worth it, but now I get to enjoy kilo’s of cheese while also playing with the her! Awesome.
I am also obsessed with Brussel sprouts this winter. My husband & I went vegetarian for two months and in doing so our eyes became more opened to being creative with vegetables. Most of our meal inspiration came via River Cottage’s “Veg Everyday” series.
They also happen to be extremely nutritious, so we started experimenting. So far this is our favourite way of eating them.
Pan Fried Brussel Sprouts with Goats Cheese & Toasted Walnuts
- Brussel Sprouts
- Goats Chevre
- Olive Oil
- Unsalted Butter
- Toasted Walnuts
- Caramelised balsamic Vinegar
- Fresh Parsley
- French Shallots or red onion
- Sea Salt & Pepper
Wash & trim brussels and chop in half. Heat Pan with a little bit of oil and the butter. I like to use butter because it helps them get all crispy and caramelised and this is the best part! Fry the brussels only turning them every now and then so that you can get this caramelisation happening before they go soft in the middle. Toast the walnuts in an oven or a pan.
Once they are cooked the rest is simple! Just assemble the brussels in a bowl with the drained onions/shallots, sprinkle the sea salt, crumbled chevre, parsley, cracked pepper, roasted walnuts and drizzle the balsamic. Delicado! My husband also loves to cook them with anchovies, lemon zest & Worcestershire sauce! And incase you were wondering ….. here is the nutritional information of brussels – they really are a superfood!
Brussels sprouts are rich in nutrients. They are an excellent source of vitamin C and vitamin K and they are a very good source folate, vitamin A, manganese, dietary fibre, potassium, vitamin B6 and vitamin B1, omega-3 fatty acids, iron, phosphorus, protein, molybdenum, magnesium, vitamin B2, vitamin E, calcium, and niacin. In addition to these nutrients, Brussels sprouts contain numerous disease-fighting phytochemicals! So what are you waiting for?
Good quality Brussels sprouts are firm, compact, and bright green. They should be free of yellowed or wilted leaves and should not be puffy or soft in texture. Brussels sprouts are available year round, but their peak growing period is from autumn until early spring. In the vegetable compartment of the refrigerator they can be kept for 10 days. If you want to freeze Brussels sprouts, you can blanch them first for between three to five minutes then they will keep in the freezer for up to one year.
More info on Brussels Nutrition here.
Stay Healthy, summer is on its way!