Balsamic Roasted Brussels Sprouts with Blu Cheese and Walnuts
Raise your hand if you loath brussels sprouts.
Raise your hand if your parent MADE you eat brussels sprouts and you couldn’t have dessert unless you at at least one bite?
Ok, all you with your hands in the air…these are NOT THOSE brussels sprouts. These brussels sprouts are full of flavor a touch of crunch and will make you reach for a second helping.
PLUS, the are easy to make!
- 2 cup of clean brussels sprouts
- 3 tablespoons of olive oil
- 1 clove garlic
- 1/4 cup of balsamic vinegar
- 1/3 cup of blu cheese
- 1/4 cup of chopped walnuts
- salt and pepper to taste
Start with 2 cup of clean brussels sprouts.
Pull off any loose, dirty or bruised leaves.
Slice off the dry stem end of each sprout.
Slice each sprout in half from top to bottom.
Take note if there is any bad spots inside the sprout and discard that sprout.
Butter works as well!
Place each sprout cut side down in the pan.
Allow them to sauté for 3-4 minutes over medium high heat. Add an additional drizzle of olive oil if you feel it is needed.
Do not move the sprouts around the pan during this initial browning. Once you break the seal of the initial sear it is broken. It will continue to brown if you flip it back but it won’t have the same intense color as if you had not moved it at all.
After 3-4 minutes turn over one or two of the sprouts to check for intense, golden brown color.
Now it is time for garlic
Finely mince a large clove of garlic or use a microplane grater to get it ultra fine. I love my microplane grater. I love it so much that it is one of my top ten kitchen essentials.
Toss the garlic with the browned brussels sprouts.
The reason that you don’t add the garlic any earlier is that it has a tendency to burn if you add it too early. Especially when you grate the garlic as fine as the microplane will get it.
Burnt garlic is bad.
Say no to burnt garlic.
Add 1/4 cup of balsamic vinegar to the hot pan.
Use a wooden spoon to scrape any brussels sprouts or garlic bits off the bottom of the pan.
Place the pan in a preheated 425 degree oven. Do not place a lid on the pan. The idea is that as the sprouts continue to cook the balsamic vinegar will reduce and become more intense in flavor.
Allow the sprouts to cook for 20 minutes or until they are soft, but not mushy, and caramel sweet.
Add 1/3 cup of blu cheese and 1/4 cup of chopped walnuts, salt and pepper to taste when you serve the brussels sprouts.
The heat from the sprouts will warm the blu cheese making it soft and gooey as you eat your new favorite side dish. The walnuts give it a layer of crunch that you might have been missing from the brussels sprouts of your childhood.
How easy was that!?
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