If you love blue cheese and bacon, you just have to try these Blue Cheese Brussels sprouts. Brussels sprouts aren’t everyones favorite vegetable. Either you love them or despise them. So, I ask if you have tried them and didn’t enjoy them, to give this recipe a try.
Just like most vegetables, the cooking method you choose can change the flavor and texture. I like to roast them. It cooks them quickly and gives them a slight caramelization.
Brussels sprouts are from the same cruciferous family as broccoli and cabbage. Their flavor is compareable to cabbage. They actually resemble miniature cabbages, with a 1-inch diameter. A friend said he felt like a giant eating heads of cabbage, when he popped a brussels sprout in his mouth. lol
Brussels sprouts are super nutrient dense. They are special because they have these compounds that help our bodies initiate a detox. This natural detox is believed to help protect our bodies from cancers. Brussels sprouts also contain a great variety of antioxidants. These antioxidants in brussels sprouts are also involved in the detox process and help protect the body from oxidative stress. Basically consuming brussels sprouts are great for helping to protect our bodies.
Brussels sprouts are a good source of vitamin C, beta-carotene, manganese, and vitamin E. They also contain good amounts of vitamin K, folate, calcium, potassium, and fiber.
When looking to purchase Brussels sprouts, look for ones that are firm, compact, and are bright green. Try to avoid any that have yellowed or wilted leaves. Brussels sprouts are at their peak from autumn through early spring, but are available year round.
Store unwashed and untrimmed Brussels sprouts in the vegetable compartment of your refrigerator. Stored in a plastic bag, they will keep for about 10 days.
It’s important to not overcook brussels sprouts. They will lose their nutrients and start to develop a less than pleasant aroma.
- 1 lb fresh brussels sprouts, cleaned and quartered
- 1 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 4 slices naturally cured bacon, diced
- ¼ cup reduced fat blue cheese, crumbled
- Heat oven to 400 degrees.
- Place quartered brussels sprouts on a baking sheet. Sprinkle with salt and pepper. Drizzle olive oil over brussels sprouts, toss to coat.
- Spread bacon on one side of the pan.
- Roast sprouts for 3-5 minutes, or until bacon is crisp.
- Place roasted sprouts and bacon in a large serving bowl. Sprinkle in blue cheese and gently stir to combine.
The roasted brussels sprouts have a wonderful roasted green flavor. Combined with crisp bacon and salty sharp blue cheese these brussels sprouts are loaded with delicious flavors, they are sure to convert any non-brussels sprout eater.