Some people say there's nothing new under the sun but I beg to differ. I mean the brussels sprouts of today aren't anything like the old over cooked boiled slimy grey bundles of bitterness they used to be. Point in fact, take the sprouts pictured here.
Trimmed, slathered in herbed up olive oil and roasted along with slivers of garlic and lardons of bacon, as soon as the nutty balls of flavor leave the oven, they're sprinkled with crumbles of gorgonzola cheese. Covered and left to their own devices for a few minutes so the cheese can melt, they look divine and taste amazing beside our steak tips in mushroom brown gravy.
I would caution you to use a milder softer blue like gorgonzola or even Cambazola or Saga blue will be great just so the nutty flavor of the sprout comes through. Leave the stronger flavored roquefort or stilton for the cheese tray on another day. Just sayin'.
Roasted Brussels Sprouts with Blue Cheese and Bacon from JBug’s Kitchen Antics adapted from myrecipes.com
4 strips bacon, cut into small cubes
3 cups small fresh Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon dried Italian seasoning
6 to 10 garlic cloves, peeled and cut in half
1/2 teaspoon coarse salt
1/4 teaspon freshly ground black pepper
1/2 cup crumbled mild blue cheese (I used Gorgonzola)
Preheat oven to 400. Spray a sheet pan with cooking spray and spread bacon pieces evenly. Bake for 5 minutes. Meanwhile toss sprouts with olive oil, Italian seasoning, garlic cloves, salt and pepper. Remove pan from oven and move bacon into center of pan. Spread sprouts mixture evenly onto pan. Return to the oven and bake 20 minutes or until sprouts are cooked to your preference. (We like ours a little firm). Remove from oven and move sprouts to the center of the pan. Sprinkle with crumbled blue cheese and cover with a lid or piece of foil. Allow to sit for 5 minutes until cheese has melted. Toss and serve. Makes 4 to 6 servings.