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Brussel Sprouts with Lemon and Garlic Herb Humble Goat Cheese


  • 2 Tbsp extra-virgin olive oil
  • 1 pound Brussels sprouts cut in half and quartered if they are very large sprouts
  • 6 oz plain goat milk yogurt
  • 4 ounces The Humble Goat Garlic Herb goat cheese I used Garlic Herb but I photographed with plain - either flavor would be delicious
  • 1/4 cup buttermilk
  • 2 tablespoon fresh lemon juice
  • 2 garlic cloves grated on a microplane
  • Zest of 1 lemon
  • 1 teaspoon kosher salt
  • 3 drops Tabasco
  • cup grated Parmesan cheese
  • 1/4 cup raw slivered almonds
  • 2 Tbsp Basil chopped
  • 2 Tbsp Mint chopped
  • 2 Tbsp Parsley chopped
  • Kosher salt and freshly ground black pepper to taste


  • Preheat the oven to 400ºF.
  • In a 12-inch oven-safe skillet, heat the olive oil over medium high for one minute. Add the Brussels sprouts and cook undisturbed 2 minutes, shake the pan to redistribute the sprouts and cook for two more minutes to get some of the sprouts surface blackened browned and starting to crisp.
  • Transfer the skillet to the oven and roast the Brussels sprouts for about 10 more minutes
  • Meanwhile with an immersion blender, ,combine the goat’s milk, yogurt, goat cheese, buttermilk, lemon juice, microplaned garlic, lemon zest, kosher salt and Tabasco and pulse until smooth.
  • Remove the Brussels sprouts from the oven. Turn the broiler to high. Pour the goat’s milk mixture into the sprouts and stir to combine. . Sprinkle with the Parmesan and almonds. Return to the oven and broil for 2 minutes, or until the cheese has melted. Add another minute if it looks like it needs more browning time. Remove and top with the Basil, Mint and Parsley. Grind fresh Black pepper onto the dish and finish with a sprinkling of Kosher Salt to taste.


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