Roasted brussel sprouts with blue cheese, pomegranate & LavoshCrackers™
26 May 2016
Prep time 15 minutes
Cooking time 10 minutes
Step by Step instructions
1. Preheat oven to 200c. Line a tray with baking paper. Using 500g Brussel sprouts, trim base of 5 or 6 sprouts and peel off the leaves. Trim and quarter remaining Brussel spouts. Place quarters onto prepared tray. Drizzle with 2 tablespoons olive oil and season with sea salt and cracked pepper. Roast for 10 minutes, add loose leaves and cook for last 5 minutes of cooking time.
2. Spread 100g blue cheese onto bite size or snacks size lavosh, top with a couple of quartered sprouts, some crispy leaves, sprinkle with ¼ cup of pomegranate seeds and ¼ cup chopped pistachios. Drizzle with 2 Tablespoons of natural yoghurt thinned down with the juice of ½ lemon.