Thanksgiving is often incomplete without a side plate of Brussels Sprouts in the spread. I have here a super simple RoastedBrussels Sprouts topped with blue cheese sauce, crispy bacon and pomegranate for that perfect pop of colors.
Roasted Brussels Sprouts are one of my fav Fall/Winter vegetables, and I try to make it various different ways. Funny how I never shared those recipes here, and will soon upload a few more Brussels sprouts recipes.
With high level of fiber, Omega-3 Fatty Acid and vitamin C, this veggie is highly recommended. On its own, the vegetable is bland, but add a zingy dressing, and it turns into a delicious salad.
Try this Kale and Brussels Sprouts Salad
I however love roasting or stir frying Brussels Sprouts.
Roasting Brussels Sprouts
Roasting Brussels Sprouts is extremely easy. For this recipe, I just added oil, salt and pepper. But you can add few other spices too!
Here is a recipe where I used Zaatar to roast Bussels Sprouts and Cauliflower.
Depending on the size and how you slice the Brussels Sprouts, it will take any time from 35 to 45 minutes. If you separate the leaves out, then it will take much less time.
This side dish is truly one of the easiest and fuss free you can come across. Prepared with very few ingredients.
Blue Cheese Sauce
My family is a big fan of blue cheese and this sauce comes together in less than 10 minutes. Blue cheese with heavy cream and Worcestershire sauce makes it a delicious creamy sauce.
The pungent taste of the sauce with the charred Brussels Sprouts, some pomegranate and crispy bacon makes it a mouthful at every bite.
Don't like blue cheese? Blue cheese is an acquired taste and if you are not a fan, try Parmesan Cheese instead.
How to store and re-heat
The left over can be stored in the fridge in a clean air tight container. To re-heat, avoid microwave that will make it mushy. If you want that crispy texture, then place in 400 F preheat oven for about 5 minutes.
Re-using left over roasted Brussels Sprouts
You can toss it with warm quinoa or rice or pasta.
Add some cheese and make a grilled sandwich with it.
Enjoy it with some hung yogurt as a healthy snack
Brussels Sprout is a great fall/winter veggie. I find it bland on its own, but when charred to crispy it is caramelized sweet with a savory note that makes it very tasty. Works as a great blank canvas to work with your taste bud.
Pick your choice of spices or sauce. Add your choice of toppings, and it will turn into a fine side dish that you will absolutely love.
Roasted Brussels Sprouts with Blue Cheese Sauce
- 1 lb Brussels Sprouts
- 2 tablespoons olive oil
- ¼ teaspoon salt
for Blue Cheese Sauce
- 4 oz crumbled blue cheese
- ½ cup heavy cream
- 2 tablespoons Worcestershire sauce
- 3 strips of bacon
- ½ cup pomegranate
- Slice off the nubby ends and discard any discolored or damaged leaves. Depending on the size of the Brussels Sprouts, cut each sprout in half from the flat base through the top or cut in quarters.
- Brush 1 tablespoon oil on the baking sheet and preheat the oven to 425 F. Layer the Brussels Sprouts cut side down and bake for 15 minutes. Then toss it around and make for 10 minutes.
Depending on the size and cut, it may take more or less time.
- In the meantime, prepare the blue cheese sauce by adding the heavy cream, blue cheese and the Worcestershire sauce in a heavy bottom pan. Simmer for 5 minutes in medium heat until it all mixed into a smooth, creamy sauce. Please note that it will make a lot of sauce, and you might use just half of it.
- For the bacon, in a pan add the bacon strips and cook in medium heat until crispy. Then chop it into tiny bites.
- Once the Brussels Sprouts are ready, layer it on a serving plate and top it with the blue cheese, crispy bacon and pomegranate.
- Enjoy warm.