Sautéed Brussels Sprouts With Goat Cheese

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   1. Rinse Brussels sprouts, peel off the outer leaves if desired. Chop the sprouts into quarters and put aside.

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   2. In a large sautee pan, heat the olive oil up over medium high heat until fragrant. Add the garlic and cook until garlic is light golden brown.

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   3. Put the reserved Brussels sprouts in the pan. Add salt and stir to coat the sprouts evenly in the olive oil. Cook until the Brussels sprouts are fork tender and have some light golden brown coloring.

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   4. Once the sprouts are golden brown and fork tender, add in your Italian seasoning and cayenne pepper. Stir and cook about a minute more until the sprouts have an even gold on the lighter parts.

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   5. Now the fun begins! Turn off the heat and add goat cheese. I stirred in a few spoonfuls of cheese but you could add more or less depending on how cheesy you like your veggies to be.

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   6. Allow the goat cheese to melt just a bit and then serve. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.