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Roasted Brussels Sprouts with Gorgonzola Recipe

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This recipe for Roasted Brussels Sprouts with Gorgonzola, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jessica Miles

Category:
Category:

Ingredients:  
Ingredients:  
For the Brussels sprouts-

2 Lb Brussels sprouts, trimmed and halved
3 TBS Olive Oil
Salt and black pepper

For the sauce-

4 TBS unsalted butter
2/3 cup hazelnuts, chopped (about 3 oz.)
1/4 cup minced shallots
1 cup heavy cream
2 oz Gorgonzola cheese, crumbled
2 TBS fresh lemon juice
Minced zest of 1 lemon

Directions:
Directions:
Preheat oven to 475 degrees with foil lined baking sheet inside.

Toss Brussels sprouts with oil, salt and pepper in a large bowl.
Transfer sprouts to hot baking sheet and roast until beginning to brown, 10 minutes.
Stir and roast 10 minutes more. Some blackened leaves are fine.

Melt butter in a large saute pan over medium heat. Stir in hazelnuts and
shallots, cooking until brown flecks appear in the butter, 8 minutes.

Stir in cream; bring to a boil and simmer for 2 minutes. Add Gorgonzola and
lemon juice. Toss roasted sprouts with sauce to coat, then season with salt and pepper. Garnish the sprouts with lemon zest.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
Who knows? I don't keep track of this.
Personal Notes:
Personal Notes:
AH-mazing!! SO good. My sisters request that I make this every time we are together for Thanksgiving or Christmas.

 

 

 

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