Ho-ly crap. These Brussels sprouts are so insanely easy and delicious. It’s craaay cray cray cray cray. (Yes, I’m one of those young ninnies who says “totes” and “cray cray.”) I actually got the idea from an Annapolis restaurant we went to that drizzled honey and dolloped goat cheese on top of deep-fried brussels sprouts. They were okay… but, deep-frying them caused almost all of the leaves to burn and they weren’t seasoned well. The unburnt insides were mushy and bland and there wasn’t nearly enough honey or goat cheese. I was slightly disappointed, but, at the same time, extremely excited because I knew I could make them 100x better at home.
The next day I went out and bought a pound of brussels sprouts and a small, 4oz log of goat cheese. It was ON! It was HAPPENING! (and it was Easter! So, I had a family full of taste testers ready to give me their opinion.) I made my standard roasted & seasoned Brussels sprouts and topped them with lots of goat cheese crumbles and a geeeenerous drizzle of honey. O.M.G. Out. Of. This. World. Some next level brusselsprout shiz. I’m going to end it here because, really… you simply MUST make these yourself to fully comprehend the nomz.[amd-zlrecipe-recipe:4]