Well hello there, did you miss me?
Dang… What do I have to do to make you miss me?
Don’t you worry, I’ll find my way to your heart through your stomach. So here’s a new recipe.
I have been craving brussels sprouts for the last month and a half. Crazy right considering that I could have just made some.
At first, I wanted it to be wrapped in bacon but you see I ate all the bacon and regret nothing. Normal people would go and buy more bacon but not me. My aim in life is to become one with the bed. This means one trip to the grocery store, one trip from the car to the front door with my eight bags, one-pot meals, one shower a year (nope that was a joke.) I shower plenty.
I wonder how long it will take you all to realize that half the things I type are to just mess with you.
Well, let’s get back to this recipe. Since I couldn’t wrap it in bacon I decided to add goat cheese to give it a savory flavor. It worked. I also wanted a bit of tangy flavor to combat the natural bitterness of the brussels sprouts. I used lemon juice but I wanted to use balsamic vinegar because it has more of a punch to the taste buds. Honestly, if you have balsamic use it instead of lemon juice, you will thank me later.
And my experiment subject said it was delicious, but you can’t trust him some times he may say the weirdest things taste delicious. He once tried to put cumin on tomatoes because he was convinced it would taste delicious. It did not. Fortunately, I also agreed that it tasted delicious and that’s why I have decided to share it with you.
I really do hope you enjoy this recipe as much as I did.
- ½ pound of brussels sprout
- 1 tbsp of olive oil
- ⅛ tsp of cumin
- ⅛ tsp of salt
- 1 ½ tbsp of honey
- 1 tsp of lemon juice
- ¼ tsp of garlic powder
- ½ tsp of parsley flakes
- ⅛ tsp of black pepper
- ½ cup of goat cheese
- Preheat your oven to 425 degrees Fahrenheit.
- Mix the dry spices together with honey and put to the side.
- Trim the outer leaves of the brussels sprout taking off the bottoms and cutting length-wise.
- Place all chopped brussels sprout into a bowl.
- Pour the mixture over the brussels sprouts and toss gently.
- In an pan, place the brussels sprout face up and bake for 20 minutes
- Once they are finished baking, remove from the oven and let it cool for 5 minutes.
- Place the brussels sprouts in a bowl and toss gently with the lemon juice.
- Top with goat cheese and sprinkle with parsley for garnish.