Like almost every kid, I detested Brussels sprouts growing up. They were like baby heads of steamed cabbage that seemed to turn to mush as soon as I put them in my mouth. Gross! But working for a restaurant in college I discovered that Brussels sprouts actually can be delicious!
The key is to cut them up into smaller pieces and roast them. Cutting them up exposes the layers of leaves inside so they can get brown and crunchy and absolutely delicious. Even if you’ve never liked Brussels sprouts before, I urge you to give these a try! The marriage of balsamic vinegar and creamy Gorgonzola with these is surprisingly perfect.
How do you like to make Brussels sprouts?
Roasted Brussels Sprouts with Gorgonzola & a Balsamic Reduction
1 lb. of Brussels sprouts
2 tbs. olive oil
1/2 tsp. sea salt
Ground black pepper to taste
1/4 c. balsamic vinegar
1 tbl. Gorgonzola cheese crumbles
Preheat the oven to 425 degrees F. Cut the bottoms off of your Brussels sprouts and peel off the outer 2-3 leaves. Chop each one into quarters. (Smaller ones can be cut just in half.) Rinse them gently and dry thoroughly.
In a bowl, mix the chopped Brussels sprouts, olive oil, sea salt, and ground pepper until evenly coated. Spread evenly over a foil covered baking sheet.
Place in the oven and roast for 20 minutes or until as deliciously browned as you want them. Remove the pan from the oven and allow to cool slightly. To serve, place in a bowl, drizzle with balsamic reduction (directions below), and sprinkle on the Gorgonzola cheese.
On medium heat, boil 1/4 c. balsamic vinegar until it is reduced to 1/4 of the original amount, about 1 tablespoon.