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    Home / Recipes / Side Dishes

    Roasted Brussels Sprouts With Gorgonzola & Radishes

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    Roasted Brussels Sprouts With Gorgonzola & Radishes

    These Brussels Sprouts with Gorgonzola aren't just gorgeous, but delicious too.

    Recipes & Techniques by Cooks We LoveSide Dishes

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    These roasted Brussels Sprouts with Gorgonzola & Radishes aren't just gorgeous, but delicious with roasted chicken or ham, or as a vegetarian main with some grilled polenta.

    Recipe courtesy of Alison Needham, A Girl Defloured

    Pink and green is such a fantastic color combo. It reminds me of pretty, preppy blonde girls decked out in Lilly Pulitzer, yes. But it also reminds me of spring. The spring that visited Southern California last week. The spring when it was 80 degrees and sunny. The spring where I planted a new lime tree (named Margarita, natch). The spring before our evening weather dipped perilously close to freezing.

    IMG_4950

    Eating Seasonally.

    The spring we had last week was one in a series of false springs that usually start in January around these parts. It’s enough to trick the daffodils to bloom, and me into thinking I can host a dinner party out-of-doors. I was so fooled, in fact, that I actually put a spray tan on my pasty legs in anticipation of the many days of shorts weather to come.

    But, I was wrong. So wrong. For winter is back and I’m covered head to toe with cashmere, fleece and lambskin boots (and sitting conveniently at my perch at the kitchen table under the heater vent). It’s okay, really, because I know in just a few short months it will be hot. HOT! And that is the weather I hate most of all.

    Spring is a lot like life, isn’t it? It’s always two steps forward, and one step back. But I know she’s coming soon, because my weekly produce box tells me so (It’s a heckova lot more reliable than that groundhog). In my box there are Brussels sprouts, peas, and broccoli. There are baby greens and carrots. And the strawberries are particularly gorgeous and juicy this year.

    roasted Brussels sprouts

    These Brussels Sprouts With Gorgonzola & Radishes are perfect for an adult lunch.

    So while it’s still cold outside, I’ll make good use of my time spent inside–cooking up simple lunches for Matt and me. The kids hate brussels sprouts, and particularly the way it makes the house smell. So we have them often when the kids are out of the house at school. This roasted Brussels sprouts recipe came about quite serendipitously–the garden is still overflowing with radishes (a new addiction for me), and we had quite a lot of Brussels sprouts to use up. They looked so beautiful sitting together on the counter that I thought, what the hell, and I threw them in a hot pan to see what would happen. What happened was magic. Earthy, crunchy, zippy magic. It was such a fantastic combination, in fact, that I may never want to eat brussels sprouts another way again.

    These colorful roasted Brussels Sprouts with Gorgonzola are not only gorgeous, but about the best thing I’ve ever eaten. Serve them with with roasted chicken or ham, or as a vegetarian main with some grilled polenta.

    brussels sprouts

    Roasted Brussels Sprouts With Gorgonzola & Radishes

    A Girl Defloured
    These roasted Brussels sprouts aren't just gorgeous, but delicious with roasted chicken or ham, or as a vegetarian main with some grilled polenta.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 people
    Calories 109 kcal

    Ingredients
      

    • 1 pound Brussels Sprouts
    • 1 bunch Easter egg radishes
    • 1 tablespoon olive oil
    • 1 large shallot, sliced into rings
    • ¼ cup crumbled gorgonzola cheese
    • salt and pepper to taste

    Instructions
     

    • Halve brussels sprouts and cut off any woody stems. Set aside. Scrub radishes, and trim root and stem ends. Halve radishes, as well.
    • Heat olive oil in a large skillet over medium high heat. Add brussels sprouts and radishes and cook, stirring occasionally for 3 minutes. Stir in shallots and cook for 2 minutes more, or until brussels sprouts begin to brown and the vegetables are tender. Season to taste with salt and pepper and place in a serving bowl. Top with the crumbled gorgonzola. Serve immediately.

    Notes

    Try it with Feta cheese too!

    Nutrition

    Calories: 109kcalCarbohydrates: 11gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 5mgSodium: 128mgPotassium: 480mgFiber: 5gSugar: 3gVitamin A: 909IUVitamin C: 97mgCalcium: 85mgIron: 2mg
    Keyword brussels sprouts, cheesy recipes, gluten-free side dish, vegetable recipes
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    These Roasted Brussels Sprouts might be our favorite Brussels recipe of all time. Probably because they're ridiculously easy and even kids love them.

    Brussels Sprouts with Figs and Prosciutto

    This recipe for Roasted Figs with Brussels Sprouts and Prosciutto on CA GROWN comes from the Schafer family, fig growers in Central California. This sweet and savory dish will make a fig fan – and a Brussels sprouts fan – out of anyone.

    roasted brussels sprouts with figs from CA GROWN
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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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