Monday, March 28, 2011

Roasted Brussels Sprouts with Walnut Oil and Gorgonzola

What can you do with a little bit of gorgonzola and cool-weather brussels sprouts?

Raw Brussels Sprouts


1 lb Brussels sprouts, trimmed and halved
olive oil cooking spray
salt and pepper, to taste
1/2 cup red onion, diced
2 tbsp garlic, minced
1 tbsp walnut oil
2 tbsp crumbled gorgonzola cheese


1. Saute onion and garlic until carmelized; set aside
2. Heat the oven to 400 degrees.
3. Line a baking sheet with aluminum foil.
4, Spread the Brussels sprouts out on the baking sheet.
5. Spray with olive oil and sprinkle with salt and pepper.
6. Bake the Brussels sprouts for 15 minutes, or until slightly browned, stirring once.
7. Remove from the oven and immediately transfer to a mixing bowl.
8. Toss with the sauteed onion, garlic, walnut oil and gorgonzola cheese.
9. Salt & pepper to taste

Serve immediately. Serves 4

Cook's note: The secret to good Brussels sprouts is to not overcook them. Overcooked Brussels sprouts have a pungent, sulfurous odour. Properly cooked Brussels sprouts have a crisp, dense texture and a slightly nutty taste.

To prepare Brussels sprouts for cooking, gently remove any wilted or yellow leaves. Trim the stem and cut a shallow cross in the base of the sprout, to allow heat to penetrate the core. Regardless of how you cook Brussels sprouts, test for doneness by inserting the tip of a knife into the stem - Brussels sprouts are thoroughly cooked when the stem in barely tender.
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