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    Home » all

    blue cheese Brussels sprouts

    16 October 2019 by toondebacker 4 Comments

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    blue cheese Brussels sprouts
    blue cheese Brussels sprouts

    Can you use blue cheese and Brussels sprouts together in one recipe? At first sight they have nothing in common. But the combination works perfectly in this roasted dish: blue cheese Brussels sprouts.

    I am really a fan of blue cheese. It has a very typical taste which gives a special flavour to any recipe. One of my favourite experiments with blue cheese is still my waffle recipe: Belgian blue cheese bacon waffles.

    This time I added blue cheese to a combination that is already delicious in itself: roasted sprouts with walnuts and prosciutto. The crumbled blue cheese over the warm roasted ingredients will melt a bit and glue the ingredients together.

    blue cheese Brussels sprouts

    blue cheese Brussels sprouts

    blue cheese brussels sprouts with walnuts and prosciutto is a delicious and surprising autumn combination. The combination with blue cheese is perfect.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Appetizer, Main Course, Side Dish
    Cuisine Belgian
    Servings 4 persons

    Ingredients
      

    • 500 gram Brussels sprouts
    • 30 gram prosciutto
    • 50 gram walnuts
    • 50 gram blue cheese eg gorgonzola
    • pepper
    • salt
    • olive oil

    Instructions
     

    • Preheat the oven at 180°C.
    • Spread the prosciutto on a baking paper and bake it for 12 minutes in the oven, until crunchy.
    • Meanwhile clean the Brussels sprouts and halve them.
    • Put the prosciutto aside, and increase the heat of the oven to 200°C.
    • Spread the Brussels sprouts on the baking paper. Sprinkle with olive oil, salt and pepper and mix everything well.
    • Rearrange them with round side up. Put them in the oven for 20 minutes. Check with a toothpick whether they are ready.
    • Chop the walnuts and roast them in a pan.
    • Cut the prosciutto into small pieces and crumble the blue cheese.
    • Mix all the ingredients in a pan and serve directly.
    Keyword autumn, blue cheese, brussels sprouts, prosciutto, walnuts
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    The inspiration for this recipe comes from an American foodblog: Queen of my kitchen. It is catalogued as an American recipe there, but I am a bit chauvinistic and declare it as a typical Belgian dish. The main actor comes quite clearly from Brussels. On my Dutch blog, "gerechtenweb", people clearly recognise it as a typical autumn dish they like a lot. I also get a lot of advice for possible other variations. For example not cutting the sprouts completely and putting the blue cheese in the sprouts. Or if you don't like blue cheese, you can also use old cheese.

    Brussels sprouts are typical for autumn. Other surprising recipes with Brussels sprouts are:

    • bacon wrapped Brussels sprouts
    • mini cheeseburgers from Brussels sprouts
    • Brussels sprouts against cancer

    If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

    blue cheese Brussels sprouts
    blue cheese Brussels sprouts
    blue cheese Brussels sprouts
    blue cheese Brussels sprouts

    Share this recipe

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    Reader Interactions

    Comments

    1. Alex

      October 16, 2019 at 11:19 pm

      Having made this and similar dishes involving brussels sprouts, I agree with your method roasting the sprouts in the oven. It makes a much tastier sprout - much less cabbagey 🙂

      Reply
      • toondebacker

        October 16, 2019 at 11:23 pm

        5 stars
        Thank you, the taste gets indeed more intensive by roasting them.

        Reply
    2. thewackyspoon.com

      October 17, 2019 at 1:32 pm

      I love that you used blue cheese. I love roasted asparagus...it's my potato chips...and I never thought to use blue cheese. Yum!!

      Reply
      • toondebacker

        October 17, 2019 at 5:35 pm

        5 stars
        Thank you! You should surely try it!

        Reply

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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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