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.
PrintRoasted Brussels Sprouts With Blue Cheese
Roasting brussels sprouts and red onions at a high heat brings out the natural sweetness of the vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
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
Instructions
- 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.
- Remove from the oven and toss with the crumbled blue cheese. Taste and adjust the seasoning if necessary.
Notes
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.
Karen says
Love this recipe ~the high heat roasting of the sprouts gives an excellent flavor ~and the bleu cheese adds something unusual to the taste. My family loves it!
★★★★★
Lynne Webb says
Hi Karen,
Glad you liked the Brussels sprouts. It’s a good one to make for company and goes great with pork.