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
Nutrition Info
Calories 319
Fat 23g
Carbs 21g
Fiber 7g
Sugar 6g
Protein 14g
How to Make It
1. Step
Preheat oven to 400ºF (200˚C).
2. Step
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.
3. Step
Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
4. Step
Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
5. Step
Preheat oven to broil.
6. Step
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.
7. Step
Add the basil to the skillet with the Brussels sprouts. Add the goat’s milk mixture and stir to combine.
8. Step
Sprinkle with Parmesan cheese and almonds.
9. Step
Broil for 2 to 3 minutes, or until the cheese has melted.
10. Step
Season with salt and pepper, and top with additional basil.
