Roasted Brussels Sprouts with Dunbarton Blue

Roasted Brussels sprouts paired with a Wisconsin Original cheese.  The savory combination creates an unbeatable flavor.  Add some chopped thick-cut bacon for a side dish that will leave you coming back for seconds! An out of the ordinary side dish to serve at Thanksgiving, Christmas, or and special meal!

Roasted Brussels Sprouts with Dunbarton Blue
Author:
Serves: 8
Ingredients
  • 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
Instructions
  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 AND IMAGE © WISCONSIN MILK MARKETING BOARD, INC. USED WITH PERMISSION. ALL RIGHTS RESERVED

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