I didn't always love Brussels sprouts. They were, for me, an acquired taste. And a vegetable that I didn't know how to properly prepare for some time.
When done right, though, they are tender and delicate in flavor. They have numerous health benefits as well - high in protein, folic acid, iron, Vitamin C, and packed with potent anticancer properties.
Roasting Brussels sprouts caramelizes their natural sweetness. Crumbling on a bit of crispy bacon and creamy blue cheese adds texture and bite to this lovely side. But then again, it's hard to go wrong when you add cheese and bacon to any dish.
- 2 pounds Brussels sprouts, cleaned and trimmed
- 2-3 tablespoons extra virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 tablespoon balsamic vinegar
- 1/4 cup cooked and crumbled bacon
- 2 oz. mild blue cheese, crumbled
- salt and freshly ground pepper to taste
- Preheat oven to 400 degrees F.
- In large baking dish, toss the Brussels sprouts with the olive oil, salt, and pepper.
- Roast in a 400 degree oven for about 20 minutes, until caramelized. Rotate the pan and toss the sprouts around a few times during the cooking process to evenly brown.
- Drizzle the tablespoon of balsamic vinegar over the roasted sprouts and toss well.
- Return to the oven to bake for another 4-5 minutes.
- Place the roasted sprouts in a large bowl and toss in the crumbled bacon and blue cheese.