Brussels Sprouts with Toasted Pecans and Goat Cheese
Brussels Sprouts with Toasted Pecans and Goat Cheese
1 pound Brussels sprouts, trimmed and shredded
3 tablespoons extra virgin olive oil or pecan oil
2 shallots, thinly sliced
3 cloves garlic, minced
1 teaspoon sea salt
½ teaspoon fresh cracked pepper
1 teaspoon white balsamic vinegar
¼ cup crumbled goat cheese
¼ cup toasted chopped pecans
Wash and trim stems of Brussels sprouts. Place the Brussels sprouts in a food processor fitted with a large slicing disc to shred. Place extra virgin olive oil in a large sauté pan and heat it over medium heat. Add shallots and cook for 1 minute before adding the shredded Brussels sprouts, garlic, sea salt and pepper. Cook mixture for about 4 to 5 minutes, until tender and bright green. Stir in the white balsamic vinegar, season again to taste. Garnish with crumbled goat cheese and toasted pecans to serve.
Recipe by Edible Garden Chef Megan McCarthy
We had a great opening weekend for the 2016 summer season at the Atlanta Botanical Garden with a triple bonus; the Chihuly in the Garden exhibit http://atlantabg.org/visit/events/chihuly, Linton’s in the Garden restaurant http://www.lintonsinthegarden.com/ and yours truly in the Edible Garden showing you how to make this fantastic recipe for Brussels sprouts! No matter what season it is outside, your will always win when you know how to make a few easy and delicious fresh recipes from what is growing in your garden! Cheers, Megan
