Roasted Brussels Sprouts And Red Onions With Blue Cheese
By admin on 2015-01-27

Brussels sprouts are a traditional cool weather vegetable and an ideal complement for many entrees. Roasting on a high temperature is an easy way to prepare them, and it renders them tender and sweet. The addition of the roasted red onions and blue cheese in this recipe makes a full-flavored side dish that pairs nicely with red meats.


Ingredients

1-1/2 to 2 lbs fresh brussels sprouts
1 large red onion
1 tablespoon olive oil
1/2 cup crumbled blue cheese
Salt and pepper to taste


Preparation

Preheat oven to 400°F. Bring a 4 to 5 quart pot of water to a boil. Prepare a large bowl of ice water and set aside.

Clean the brussels sprouts; trim the ends and remove loose outside leaves. Drop them into the boiling water and cook for about 4 or 5 minutes, depending on the size. Quickly drain and add to the bowl of ice water to stop the cooking.

Cut them in half lengthwise and place in a bowl, toss with 1 tablespoon of the olive oil and season with salt and pepper.

Place them on a roasting pan and cook in hot oven for 25 minutes or until they are slightly caramelized and tender enough to cut easily.

Slice the onion and separate the rings, give them a toss in oil with salt and pepper, and roast in the same way as the sprouts.

Toss the sprouts with onion rings and crumble blue cheese into mixture. Season and add a bit of oil. Squeeze in lemon. Set on top of roast slices and serve.


Recipe Notes

This side dish is an adaptation of one found on the La Cense Grass-Fed Beef website. Click here for the entree recipe - Grass-Fed London Broil Marinated In Rosemary And Garlic.

The original instructions for this recipe do not call for blanching the brussels sprouts, so if you opt not to blanch, you may want to lower the oven temperature to 375° and extend the cooking time.