Decadent Brussels Sprouts with Bacon and Blue Cheese

I love vegetables. Really, I do. I’ve never been the type of person who feels the need to slater vegetables in cheese or add copious amounts of cured meats in order to get my 5 servings a day. My go-to methods usually involve roasting or sautéing, with minimal seasoning to let their natural flavor shine through.

So, you can understand my confusion when I spied an overflowing pile of brussels sprouts at the farmer’s market and visions of bacon and blue cheese started dancing through my head. The more I thought about it, the more tantalizing the prospect became.

Out of that moment came this recipe. I brought the dish to a potluck that week and every bite was gone by the time I left. Give this a whirl the next time you are looking to spice up your roasted vegetable game.


1 lb brussel sprouts

12 oz applewood smoked bacon

3 oz crumbled blue cheese


Preheat the oven to 450.

Slice brussels sprouts into halves or quarters, depending on their size. Set aside in a medium-large bowl.


Cook bacon in batches, being sure to save the grease. Set aside to cool, then slice.


Once the grease has cooled slightly, pour over the brussels sprouts and toss to coat.


Add the bacon, and stir to combine. Once the mixture is just over room temperature, add the blue cheese crumbles and stir until mixed through.

Pour the brussels sprout-bacon-cheese mixture into a small-medium baking dish. Bake for 20 minutes, or until the cheese has started to melt. Serve hot.


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