These are next level brussel sprouts!

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I always loved Brussels sprouts, even as a kid. My dad used to grow them in the garden and I was so excited when the first harvest would come in. For years I have been roasting them with bacon, but a while back someone served them with crumbled blue cheese on top. And wow, talk about an exploration of flavors. You’ve got to try this!

 

Serves 4

1 lb Brussels sprouts, quartered

3 tablespoons olive oil

salt & pepper, to taste

½ cup pancetta, cubed

½ cup crumbled blue cheese (the saltier the better)

2 tablespoons chives, chopped

  1. Preheat oven to 400°F.
  2. Place the Brussels sprouts on a baking tray and drizzle with oil.
  3. Season with salt and pepper and mix well.
  4. Add pancetta and roast in the oven for about 5–6 minutes, or until the pancetta starts to crisp.
  5. Place in a bowl and top with blue cheese and chives.
  6. Give it a gentle toss and serve.

TIP:

Photography by Ellen Silverman

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