I know, I know…you’ll tell me you don’t LIKE Brussels Sprouts. I hear that. There’s a thing back in many of our childhood pasts where “Brussels Sprouts” meant something that was steamed into unholy oblivion where the pot — and your plate — just gave off this nasty sulfurous cloud. And, the Sprouts themselves were mushy and all-too-overcooked cabbage-y.
Am I right? Heads knodding, I know!
But, folks it doesn’t HAVE to be that way. Brussels Sprouts, prepared properly, are heavenly. And, the first thing I would tell is you this: ROAST these little babies! Roasting anything brings out the wonderful caramel notes found naturally. No extra sugar required.
But, then we can take it to the next level and add a little more toasted crunch, in the form of walnuts. And, of course…a creamy tangy note by the last-minute addition of blue cheese.
In this recipe, I did not include any garlic, although you certainly could. There’s nothing wrong with adding a clove or two, thinly sliced to the Brussels as you roast them. Be careful to not let them scorch though; garlic has that tendency and the charred flavor will detract from the smoothness of the finished dish.
I used Gorgonzola for this dish, but, as always, feel free to substitute any creamy blue you like. Avoid the drier ones as you really want that smooth, melty texture to contrast with the Sprouts and the crunchy walnuts.
Roasted Brussels Sprouts with Toasted Walnuts and Blue Cheese
- 2 lbs Brussels Sprouts
- 1 1/2 Tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/3 cup walnut pieces
- 1/3 cup Gorgonzola cheese, crumbled (or another blue cheese, as preferred)
- Preheat oven to 400 degrees.
- In a small skillet, toast the walnut pieces on medium high until browned but not scorched. Set aside.
- Trim Brussels sprouts' leaves and stems. Cut larger ones into quarter and halve the smaller ones. Place prepared sprouts in a bowl and toss them with 1 Tbsp of the olive oil. Sprinkle with salt and pepper and toss again to coat evenly.
- Transfer sprouts to a sheet pan. Roast in the oven, on the middle rack, for 25-35 minutes, stirring sprouts halfway through and rotating pan. During the last 10 minutes of roasting time, add toasted walnuts to the pan and toss to combine. If desired, reserve some walnuts for garnish before serving.
- When sprouts are done, remove them from the oven, toss them with the remaining olive oil and salt and pepper to taste.
- Just before serving, toss sprouts mixture with blue cheese, again, reserving some if you'd like to top the sprouts with a little cheese before serving.