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
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.