Brussels sprouts–you either love ’em or you hate ’em. The same thing goes with blue cheese. So, depending on which camp you’re in, you’ve either already clicked off this recipe or you’ve already added it to next week’s meal plan. It’s okay. I get it.
Obviously, I’m a total lover of Brussels sprouts and blue cheese. The bluer the better, actually. I especially love sprouts when they’re roasted. I just can’t get enough of the crispy exterior and tender interior. To me, it’s one of the best textural combinations. With creamy, salty blue cheese on top, you’re really can’t go wrong. Well, as long as you like sprouts and blue cheese, that is.
Roasted Blue Cheese Brussels Sprouts
from Nicole Morrissey, Prevention RD’s Everyday Healthy Cooking
1 lb. Brussels sprouts, trimmed and halved
1 TBSP olive oil, plus more for spraying
1/4 tsp. salt
1/4 tsp. pepper
2 oz. blue cheese
1. Preheat oven to 400 degrees F. Spray a rimmed baking sheet (jelly roll pan) with olive oil or line with parchment or foil.
2. In a large bowl, toss together sprouts olive oil, salt, and pepper. Pour on to prepared baking sheet and spread to form one even layer.
3. Bake 20-25 minutes or until edges begin to brown. Remove pan from the oven, sprinkle with cheese, and return to oven. Bake 2-3 minutes more, or until cheese is sufficiently melted. Serve immediately.
Yields: 4 servings, as a side