I am in love with brussels sprouts. I have never really liked them until I ate them at my son, Jason’s house. He had bought them still on the stem and the taste is completely different than buying them frozen. So each time I see a recipe that includes these little precious gems, I look it over. This recipe uses my husbands fav cheese, blue cheese, and makes a great side dish to any juicy steak, baked chicken or fish! Found this in a little $1.79 magazine at the grocery store checking out the other day….
1 lb cabbage
1 lb brussels sprouts, trimmed, outer leaves discarded and halved
1 red onion, thinly sliced
3 tables EVVO (extra virgin olive oil) That always drove me crazy when a well known TV chef would always say, “EVVO, extra virgin olive oil” If she was going to tell you every time what EVVO stood for, why did she bother to always say, “EVVO”?
1/4 teas sea salt, or table salt
1/4 teas pepper
4 oz crumbled blue cheese (about 3/4 cup)
Preheat oven to 425. Bring large pot of salted water to boil. Cut cabbage into thin wedges, leaving them attached at base. Add cabbage and sprouts to pot and bring back to boil. Cook 3 min and then drain and shake dry.
Arrange cabbage and sprouts with red onion in 13,9 baking dish which you have sprayed with Pam. Drizzle veggies with olive oil; sprinkle with salt and pepper. Roast, stirring halfway through cooking time, until veggies are tender, about 25 min. Sprinkle with cheese; return to oven for 3-5 min until cheese melts. Serve immediately while hot.