Gorgonzola, Almond and Pear Roasted Brussels Sprouts Recipe
If you decide to show up to your Thanksgiving dinner with this brussels sprouts recipe, please do let me know how it was received. I’ll be crashing my Thanksgiving with it, and I’m sure it will be a hit. My husband couldn’t get enough of this dish, and that’s usually a good sign that it worked. However, on the flip side–if he doesn’t like a dish of mine–I can usually tell it will still be a success.
If you would have asked me a couple years ago to create a brussels sprouts recipe voluntarily, I would have started laughing hysterically. Brussels have a bad reputation for some reason for being one of those vegetables you don’t want to have to finish before getting to leave the dinner table.
I’m telling you, this recipe will change your mind. As I stated, my husband couldn’t stop eating these, and he doesn’t even like Gorgonzola cheese. When planning your Thanksgiving side dishes, be sure to add this one to your menu. You prepare them right on the stovetop in a nice large skillet. Takes under 15 minutes, so you could prepare these right before your guests show up.
Hope you enjoy!
You can purchase brussels sprouts a number of ways. You can buy them still on the vine, individually or already halved for you in some grocery stores. I found a package already halved for me, so I picked that one up. If you purchase yours whole, simply just cut each of them in half before starting the recipe.
This brussels sprouts recipe may look healthy, however, full of taste it is–thus, it will blend in well with the other traditional Thanksgiving sides that may not be on the level of health of this dish. If you’re looking to learn a little about this cruciferous vegetable, take a look at this site.
Heat your olive oil in a large 3 quart skillet and season with salt and pepper. Let cook for a good 5 minutes without stirring. After 5 minutes, close with a lid and let continue cooking for another 5 minutes, until browned.
Give a gentle stir to see those lovely browned sides. Stir in some fresh minced garlic at this point.
I am in love with these Delallo Salad Savor packages (this is not sponsored, I am just loving this)! It’s got your cheese, nuts and fruit all packaged up for you. You can obviously toss this in your salad, but I chose to use it in my brussel sprouts. Mmmm!
I used about 2 tablespoons of each.
Can’t wait for you to try these! Enjoy
Gorgonzola, Almond and Pear Roasted Brussel Sprouts
Prep time: 5 min | Cook time: 10 min | Total time: 15 min
- 3 tablespoons extra virgin olive oil
- 1 pound brussel sprouts, halved
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh minced garlic
- 2 tablespoons sliced almonds
- 2 tablespoons dried pear chunks (or other dried fruit of your choice)
- 2-3 tablespoons gorgonzola
- Heat oil in large 3 quart skillet over medium heat. Add brussel sprouts and season with salt and pepper. Let cook without stirring for 3 minutes. Close with lid and let cook for 5-7 minutes. Remove lid, and stir in garlic. Brussels sprouts should be browned. Stir in almonds, dried pears and gorgonzola cheese (I used Delallo Salad Savors). Serve warm.
Makes 6 Servings
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