Roasted Brussels Sprouts with Bacon and Gorgonzola

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Once upon a time (in our past life) we used to go out to eat several nights a week. Or even just drinks and snacks. Apps and ‘zerts, if you will. Good times were had, great food was enjoyed, and recipe inspo was created.

This was around the time when everything on a “craft/bar” menu was all truffle fries and a burger with an egg on it and their take on an old fashioned. Oh and the Brussels sprouts. We all finally figured out how to cook them and everyone had them on their menu and there was one place that did it the best.

…Roasted and topped with onions and bacon and drizzled with balsamic glaze. And thebest part was of our own creation… we used to order their cheese board (duh) and take the Gorgonzola and crumble it on top of the Brussels. We were so proud of our creation we even told the owner once that they should add Gorgonzola to the Brussels dish. Who did we think we were?

Well now that I have a time and a place to share this dish, I strongly suggest you do exactly as I say and add the cheese. It makes a really great side for any kind of holiday dinner, or even a great appetizer, alongside a whiskey cocktail of course.

What You'll Need

Brussels Sprouts - 12 ounce bag, cleaned and prepped

Onion - half, sliced thin

Bacon - about 4 slices

Gorgonzola - 2 Tablespoons, crumbled

Balsamic glaze - 1 Tablespoon

Extra Virgin Olive oil - 2 Tablespoons

Kosher Salt - 1/2 teaspoon

Pepper - 1/4 teaspoon

What You'll Do

1. Preheat oven to 425.

2. Slice Brussels lengthwise, place on baking sheet and drizzle with olive oil. Season with salt and pepper and bake 25 minutes, tossing halfway.

3. Cook bacon in a non stick pan until crispy. Remove and set aside on paper towels.

4. Cook onion slices in bacon fat, on very low heat for about 10 min. Remove and set aside on paper towels.

5. When Brussels are fork tender and browned, add chopped bacon and onions and toss on cookie sheet.

6. Plate the Brussels with bacon and onions, drizzle with balsamic glaze, and top with Gorgonzola.

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