This quick recipe combines sprouts with tangy blue cheese and toasted nuts, an elegant, classic combination. The recipe scales, so increase or decrease the quantities as desired. If you want a little sweetness in the dish, add a handful of dried cranberries, currants, or golden raisins.
1/2 cup pecans, almonds, or walnuts
a bit of olive or grapeseed oil
salt and pepper
1 pound Brussels Sprouts
1 tablespoon olive oil or grapeseed oil
1 large clove garlic, minced
3 ounces blue cheese (there are lots of amazing Vermont variations, included the award-winning Bayley-Hazen blue)
Lemon juice or white wine vinegar, to taste
Preheat the oven to 350-degrees.
Place the nuts on a sheet pan, toss with a smidgen of oil, and salt and pepper, and toast for 5-10 minutes, until they brown a bit, and they smell toasty. Remove the nuts from the pan, and turn the oven up to 400-degrees. (If your oven runs hot, stick with 375).
Meanwhile, rinse the sprouts, cut off the bottom of each one, remove any leaves that don’t look delicious, and cut into quarters, lengthwise.
Place the sprouts on the same sheet pan you used for the nuts, and toss with a tablespoon or two of olive oil, and some salt and pepper.
Roast the sprouts until they are just tender, and have some brown on the outer leaves. Remove from oven.
Meanwhile, finely mince the garlic, and crumble the blue cheese.
When the sprouts are done, immediately place them in a serving bowl, and add the minced garlic and the pecans.
Toss, and season with salt and pepper, and lemon juice or vinegar, until the flavor is well rounded. Add the cheese, toss one more time, and serve.