My mom gave this recipe years ago: Roasted Brussels Sprouts with Gorgonzola Cream Sauce. Since then, it has become one of my favorite recipes for Thanksgiving. I serve it at least once during the holiday season. It’s easy, it is different, and above all, it is delicious.
When I make this, I start off with fresh Brussels sprouts. Trader Joe’s often sells them by the stalk.
Roasted Brussels Sprouts with Gorgonzola Cream Sauce calls for two pounds, and a stalk yields about a pound and a half, so you should be okay with a stalk.
I snip off the sprouts with kitchen shears and give them a good wash in a colander.
After they are cleaned, cut them in half, and put them on a cookie sheet. Drizzle with a bit of olive oil, and sprinkle with salt and a bit of pepper to taste and roast at 450 degrees for about 20 minutes. It is okay if they are browned and even blackened a bit. This deepens the nutty flavor.
While they are roasting, in a skillet, melt butter and saute minced shallots until translucent. Add in nuts. I use walnuts or hazelnuts. The aroma at this point is so amazing.
When the nuts are toasted, add the cream and gorgonzola and mix until saucy. Add a squeeze of fresh lemon juice, and then add the roasted Brussels sprouts, which should be finished about this point. Mix together.
What makes this dish so rich and decadent is that gorgonzola cream sauce. You get a bit of that with the nutty, charred taste of the Brussels sprout.
Serving Suggestions for Roasted Brussels Sprouts with Gorgonzola Cream Sauce
I make this to pair with a meat dish, typically turkey or chicken, but I’ve made it with beef (like the pot roast below) as well. Because of the rich, creamy gorgonzola, you could also serve over a bed of penne pasta.
Make no mistake, Roasted Brussels Sprouts with Gorgonzola Cream Sauce is no side dish. Don’t be surprised if your fancy meat dish is upstaged.
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Roasted Brussels Sprouts with Gorgonzola Cream Sauce
Equipment
- Baking sheet
- Skillet
Ingredients
Roasted Brussels Sprouts
- 2 pounds Brussels sprouts, trimmed and halved Each stalks yields about 1.5 pounds.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and fresh ground black pepper, to taste
Gorgonzola Cream Sauce
- 4 tablespoons unsalted butter
- 2/3 cup walnuts, chopped
- 1/4 cup shallots, minced
- 1 cup heavy cream
- 2/3 cup gorgonzola cheese, crumbled
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Toss the Brussels sprouts, balsamic vinegar, olive oil, salt and pepper together.
- Roast on a foil-lined baking sheet for about 25 minutes until browned (even blackened a bit)
- Meanwhile, in a skillet over medium heat, sauté the butter, shallots, and walnuts together.
- Add the cream and bring to a boil. Then add gorgonzola. Mix together.
- Squeeze in fresh lemon juice, then mix in the Brussels sprouts.
- Toss and serve with lemon zest (optional).
In the middle of making this and the recipe doesn’t say how much butter to use!
Oh! Sure doesn’t. I’ve updated the recipe to include the amounts for butter. 🙂