Brussels Sprouts with Pomegranate Dressing and Goat Cheese

the Sage Test Kitchen

Brussels Sprouts with Pomegranate Dressing and Goat Cheese

Name: Brussels Sprouts with Pomegranate Dressing and Goat Cheese
Cook time: 900 s
Total time: 2400 s
Yield: Serves 4
Ingredients: 280 g Brussels sprouts - halved; 1 tbsp olive oil; Salt and freshly ground black pepper; 1 tbsp red wine vinegar; 2 tsp pomegranate molasses; 1 tsp maple syrup; ½ tsp Dijon mustard; ½ tsp fresh thyme leaves; 1 tbsp olive oil; Salt and freshly ground black pepper; 2 tbsp flaked almonds - toasted; 2 tbsp goat cheese - crumbled

the Combi Wave™ 3 in 1

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40 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the Brussels sprouts

280 g Brussels sprouts
halved

For the pomegranate vinaigrette

1 tbsp olive oil
Salt and freshly ground black pepper
1 tbsp red wine vinegar
2 tsp pomegranate molasses
1 tsp maple syrup
½ tsp Dijon mustard
½ tsp fresh thyme leaves
1 tbsp olive oil
Salt and freshly ground black pepper

To serve

2 tbsp flaked almonds
toasted
2 tbsp goat cheese
crumbled

Instructions

1
Place Brussels sprouts in a medium bowl with olive oil. Season with salt and pepper and toss to coat.
2
Press Air Fry and set 200°C for 20 minutes. Place Combi Crisp pan on turntable in high position and press Start to preheat pan. Place Brussels sprouts, cut side down, in a single layer on the pan and press Start to begin cooking. Do not turn Brussels sprouts during cooking.
3
To make the pomegranate vinaigrette, place vinegar, molasses, maple syrup, mustard and thyme in a small bowl and whisk to combine. Whisk in olive oil and season with salt and pepper.
4
Transfer Brussels sprouts to a medium bowl and toss with pomegranate vinaigrette and flaked almonds. Top with crumbled goat cheese and serve.