Roasted Brussels Sprouts And Red Onions With Blue Cheese

Roasted Brussels Sprouts And Red Onions With Blue Cheese

Brussels sprouts are a traditional cool weather vegetable and an ideal complement for many entrees. Roasting on a high temperature is an easy way to prepare them, and it renders them tender and sweet. The addition of the roasted red onions and blue cheese in this recipe makes a full-flavored side dish that pairs nicely with red meats.

Roasted Brussels Sprouts And Red Onions With Blue Cheese

  • Ingredients:
  • 1-1/2 to 2 lbs fresh brussels sprouts
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup crumbled blue cheese
  • Salt and freshly ground pepper

Preheat oven to 400°F. Bring a pot of salted water to a boil and set aside a large bowl of ice water.

Clean the brussels sprouts; trim the ends and remove loose outside leaves. Drop them into the boiling water and cook for about 4 to 5 minutes, until they are bright green and crisp-tender. Quickly drain and add to the bowl of ice water to stop the cooking.

Cut the sprouts in half lengthwise and place in a bowl. Separate the onion slices into rings and add to the sprouts. Add the olive oil and lemon juice and season with salt and pepper.

Arrange the mixture on a large baking sheet that has been coated with nonstick spray. Roast until the brussels sprouts are very tender and lightly caramelized, 18 to 20 minutes.

Grass-Fed London Broil

Remove from the oven and toss with the crumbled blue cheese. Taste and adjust the seasoning if necessary.

Serve with Grass-Fed London Broil Marinated In Rosemary And Garlic (pictured right).

Recipe Notes:
We prefer to blanch the brussels sprouts for this recipe, but it's not mandatory. If you'd rather skip this step, just lower the oven temperature to 375° and extend the cooking time.

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