Roasted Brussels Sprouts with Blue Cheese Sauce
Thanksgiving is often incomplete without a side plate of Brussels Sprouts in the spread. I have here a super simple Roasted Brussels Sprouts topped with blue cheese sauce, crispy bacon and pomegranate for that perfect pop of colors.
Ingredients
- 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
other toppings
- 3 strips of bacon
- ½ cup pomegranate
Instructions
- 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.