I love Brussel Sprouts, unfortunately Erick doesn't share my same admiration for these little buds. This is a pretty rich recipe and if you just toss the brussel sprouts with olive oil S&P and roast and do nothing else...you can't go wrong.
Roasted Brussels Sprouts with Gorgonzola Hazelnut Sauce adapted from Cuisine At Home Oct 2010, Issue 84
1 pound brussel sprouts, trimmed and halved
2 T Olive Oil
Salt and Pepper
Toss above ingredients together and spread on tinfoil lined baking sheet. Roast 475 degrees for about 10 minutes.
Gorgonzola Hazelnut Sauce
Melt 2 T Butter and stir in 1/3 cup chopped hazelnuts and 2T chopped Shallots cook until brown flecks appear in butter about 10 minutes. Stir in 1/2 cup cream and bring to boil and simmer 2 minutes. Add 1 oz Gorgonzola and 1 T Lemon Juice.
Toss Sauce and Brussel Sprouts together to finish.
No comments:
Post a Comment