Roasted Brussels Sprouts With Gorgonzola Cream Sauce Food

ROASTED BRUSSELS SPROUTS WITH GORGONZOLA CREAM SAUCE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Toss the Brussels sprouts, balsamic vinegar, olive oil, salt and pepper together.
• Roast on a foil-lined baking sheet for about 25 minutes until browned (even blackened a bit)
• Meanwhile, in a skillet over medium heat, sauté the butter, shallots, and walnuts together.
• Add the cream and bring to a boil. Then add gorgonzola. Mix together.
• Squeeze in fresh lemon juice, then mix in the Brussels sprouts.
• Toss and serve with lemon zest (optional).

BRUSSELS SPROUTS WITH SOUR CREAM SAUCE

Steps:

• Cook sprouts according to package directions and drain.
• In saucepan, saute onion in margarine about 4 minutes.
• Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
• Gradually add milk, stirring constantly.
• Bring mixture to a boil; then simmer for 2 minutes.
• Reduce heat and add sour cream; just enough to heat through.
• Pour sprouts in serving dish and cover with cream sauce.

ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
• Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.