1kg Brussel Sprouts
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Sea Salt Flakes
1 Teaspoon Cracked Black Pepper
2 Tablespoon Farmgate Cheese Caramelised Balsamic Vinegar
150g Dried Muscatels, removed from branch
100g Meredith Marinated Chevre
Preheat oven to 180C.
Trim base stalk from Brussel sprouts and wash well. Place into saucepan with 1 cup of water and bring to boil. Reduce heat and simmer for approx. 10 minutes or until softened. Remove from heat and drain water.
Place onto a baking tray and drizzle with Extra Virgin Olive Oil. Toss to coat well.
Sprinkle with Sea Salt flakes and Black Pepper and place into oven to roast for approx. 20 minutes or until cooked through and outer leaves are beginning to burn and blackened.
Place into serving bowl and sprinkle with Muscatels and add crumbled Chevre. Drizzle with Caramelised Balsamic to finish. Serve warm.