Informations supplémentaires
25 min.
|
586 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Thinly slice the Brussels sprouts. Tear up the bread into small pieces.
2. Cook the brussel sprouts
Spread the Brussels sprouts on a sheet pan covered with baking paper. Add a drizzle of olive oil, salt and pepper. Bake in the oven for 10-15 minutes.
3. Toast the nuts
Heat a pan over medium-high. Add the pecans and roast for 3-4 minutes. Remove and set aside.
4. Make the croutons
In the same pan over medium-high heat, add a generous drizzle of olive oil. Cook the pieces of bread for 4-5 minutes or until they're golden brown and crispy.
5. Make the sauce
In a bowl, combine the pomegranate molasses, the honey, the dijon mustard and 3 2P | 4 3P tbsp. of olive oil.
6. Plate your dish
Garnish the arugula with the Brussels sprouts, the croutons, the crumbled goat cheese, the pecans and the sauce. Bon appétit!
150gBrussels Sprouts
60gArugula
113gGoat Cheese
30gPecan(s)
1unitCiabatta Bread
20gHoney
15mlDijon Mustard
30mlPomegranate molasses
What you need
Baking sheet, Pans, Bowl.
586 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
62g
21%
fat
32g
49%
cholesterol
23mg
8%
fiber
6g
24%
protein
18g
saturated
10g
50%
sodium
535mg
22%
sugar
33g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg