Brussels. Bacon. Cheese.

I don’t remember eating Brussels sprouts as a kid. Maybe my mom didn’t make them, or perhaps I’ve just repressed that memory. 😀 So, when we received a stalk of Brussels sprouts in our CSA last fall, I was at a loss for how to prepare them. My M.O. for “strange” or “possibly unlikable” vegetables is to roast them. I’m pretty sure you could toss just about anything with olive oil, garlic, salt and pepper, roast it for 20 minutes and have it taste good. Especially if you hit the final product with some lemon juice and Parmesan cheese before you dig in.

That’s what I did with those first sprouts. Then I saw this recipe for roasted Brussels sprouts with blue cheese. Roasted sprouts with melty, creamy, tangy cheese? Sign me up. But then, I started thinking about how much better those sprouts would be with some bacon. Smoky, salty bacon. (Bacon is Andy’s suggestion for nearly every savory dish. “It’s good, but it’d be better with bacon.”)

And better it was. The outer leaves of the sprouts crisped in the oven, and the cheese melted into delicious strings puddles pockets studded with bacon crumbles. Most of the sprouts didn’t even make it to our plates – we gobbled them straight from the serving dish. I’d even go so far as to say it’s the best side dish I’ve made in a long time. In fact, it gets 10 stars on our dinner scale – a scale that only goes up to 5.


Bacon Blue Cheese Brussels Sprouts

3 strips of bacon, cooked until crisp and crumbled
1/2 lb. Brussels sprouts
1 tablespoon olive oil, plus extra for the pan
salt and freshly ground black pepper
1 ounce blue cheese crumbles

Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil.

Wash the Brussels sprouts and trim the stems off the base of the sprouts. Halve the Brussels sprouts and place in a large mixing bowl. Drizzle olive oil over sprouts and toss with with oil, salt and pepper. Spread Brussels sprouts on the baking sheet.

Roast until sprouts are golden brown and centers are tender, about 20 minutes. Remove tray from oven and sprinkle with blue cheese and bacon crumbles. Stir the sprouts with a spatula to evenly distribute the cheese and bacon among the sprouts. Return the tray to the oven and bake for an additional 2-3 minutes, or until cheese is fully melted.

Serve immediately.

Adapted from An Apple a Day, originally from Nicole Morrissey’s “Prevention RD’s Everyday Healthy Cooking”

Click here for a printable version.


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