It’s a shame, really.
You live so much of your life foolishly youthful in palette.
Do you know how many years I lost to thinking brussels sprouts were gross?
And don’t get me started on dark chocolate or rye bread.
I sometimes envision myself as some eccentric old crone, living in a yellow house, listening to vinyl records, and surviving only on dark chocolate bars, rye toast with butter, brussels sprouts, and Kiwi Strawberry Snapple.
Midwest eccentric, if you will.
Everyone in my house eats brussels sprouts, and the air fryer makes the whole process faster, and less time roasting a vegetable that smells like farts is always a very good thing.
The trick to great brussels sprouts is to find a way to both cut their bitterness, while at the same time properly burning the shit out of them.
It’s a delicate balance.
If you were to ask me if I wanted to eat gassy green veggies, nuts and dried berries, I’d reminder you I’m not a squirrel.
But then goat cheese happens.
Today I used chevre, which just means goat cheese, but like, said with jazz hands.
Use what you have, it’s just meant to contrast the sweetness of the blasamic glaze and cherries.
So blue, feta, gorgonzola, it all works, use what you have.
It’s important to cook the cabbage all the way through, because there are few things as disappointing as putting a crisped up whole brussels sprout in your mouth to find the center unseasoned and raw.
And then you have to sit there and pretend to chew it, because now everyone is starring at you, and you already spent 10 minutes explaining to them how much you love brussels sprouts, so congratulations on eating that whole head of tiny raw cabbage, I guess.
Cut them in half .
Toss them in a bag with olive oil, garlic, salt and pepper, and a little bit of sugar.
Not only will this help caramelize them as they roast, it will help make them taste less assy.
Into the air fryer one way. Shake these regularly so they crisp up all around.
Out like a whole bin of roasted sex.
Also, this is Winnie every time I cook brussels sprouts.
She lives for “dropped” sprouts.
She has a very refined palette for a fuzzy five year old muppet.
Toss with some sliced almonds, goat cheese, and dried cherries. You can use cranberries in a pinch, but you can’t beat a plump dried cherry.
Just don’t eat a whole bag at once. You’ll learn that lesson once, in your bathroom, for a minimum of 12 hours.
But a handful or two is totally fine, you’ll be fine, everything about this recipe is fine.
Drizzle this with balsamic glaze, and it’s a stunner next to grilled meats or a big ‘ole Thanksgiving turkey.
Roasted Brussels Sprouts with Goat Cheese and Dried Cherries
Quick and easy air fryer roasted brussels sprouts tossed with goat cheese, dried cherries, and balsamic glaze.
- Brussels Sprouts
- 1/3 cup Dried Cherries
- 1/3 cup Crumbled Goat Cheese
- 3 tbsp Sliced Almonds
- 2 tbsp Chopped Garlic
- 2 tsp Sugar
- Balsamic Vinegar Glaze
- Extra Virgin Olive Oil
- Salt & Pepper
- Rinse and half brussels sprouts, and toss into a gallon ziplock bag.
- Add garlic, sugar, coat in olive oil, and add salt and pepper to taste, seal and shake bag to coat. Let sit at least 10 minutes.
- Cook in air fryer at 400 degrees for 12 minutes, shake basket regularly. (To roast in oven, try 400 degrees for 25 minutes)
- Plate and toss with almonds, cherries, and goat cheese.
- Drizzle with balsamic vinegar glaze, serve warm.