Roasted Brussels Sprouts with Dunbarton Blue
Serves: 8
  • 2 pounds fresh Brussels sprouts, trimmed and halved
  • 3 tablespoons extra virgin olive oil
  • Salt
  • ½ pound thick-cut bacon strips (about 8)
  • 4 shallots, minced
  • 8 ounces Roelli Dunbarton Blue cheese, shredded (2 cups)
  • Pepper to taste
  1. Heat oven to 400°F. Toss Brussels sprouts with olive oil in a large bowl. Lightly season with salt. Arrange Brussels sprouts in a single layer on two 15 x 10-inch baking pans. (Do not crowd.) Bake for 30-35 minutes or until tender, turning occasionally.
  2. Meanwhile, chop bacon into 1-inch pieces. Cook and stir in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to a paper towel to drain; reserving 1 tablespoon drippings. Add shallots; cook and stir over medium heat for 5-6 minutes or until tender. Remove shallots with a slotted spoon; set aside.
  3. Combine the Brussels sprouts, reserved bacon and shallots in large bowl. Add Dunbarton Blue; lightly toss. Season with pepper to taste.
Recipe by Wisconsin Cheese Mart at