Peak Fresh Produce® Garlic Brussels


  1. Combine one quart of water and ice cubes.
  2. Bring one quart of water to a boil and blanch Brussel sprouts for 30-45 seconds. Drop in ice water bath to stop cooking.
  3. Dry off Brussel sprouts. Heat olive oil over medium-high heat and add Brussel sprouts. Cook until outer leaves brown and crisp. 
  4. Add garlic, salt, and pepper to pan and continue to cook for 1-2 minutes.
  5. Pour into bowl and toss with butter then plate. Top with crumbled goat cheese.


  • 2 lb Peak Fresh Produce® Brussel sprouts, quartered
  • 2 qt water
  • 3 cups ice
  • 1 cup Roma® Goat Cheese Crumbles
  • 4 tbsp Nature's Best Dairy® Butter, Unsalted
  • 3 tbsp Roma® extra virgin olive oil
  • 2 tbsp Roma Garlic, minced
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Magellan® Black Pepper, ground