Roasted Brussels Sprouts with Gorgonzola Cream Sauce
Roasted Brussels sprouts are combined with a rich gorgonzola cheese sauce and studded with walnuts to make for a rich plant-based dish.
Servings: 8 servings
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).
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