A few months ago, I read somewhere that basically Brussels sprouts are the new black. While I agree that they are absolutely, positively delectable … I think this highly underrated vegetable has been getting its long-awaited dues for awhile now. People are recognizing how delicious a well-prepared sprout can be, and eaten them up. Literally.
Me? I love them and have for a long, long time. They are comforting, rich, warm … just delish. But here’s the thing, I am a teensy bit picky about my Brussels sprouts. They cannot be boiled. Or from frozen. They have to be fresh and either roasted or pan-fried. Call me crazy, but I just think they taste the best that way.
This particular recipe is an easy-as-can-be lunch for when you are short on time but want to eat something fresh, light and delish. From the cutting board to the table in 20 minutes, I love to make this in the afternoon when Will is in school, Paige is napping and I have a few minutes to myself.
The combination is just wonderful. I got the idea to add gorgonzola cheese to the mix after seeing a recipe for Roasted Brussels Sprouts with Pecans and Gorgonzola Cheese on Kalyn’s Kitchen.
What do you whip up when you get a few minutes to yourself?
Warm Brussels Sprouts Salad with Gorgonzola and Sunflower Seeds
2 cups halved Brussels sprouts
salt and pepper
1 tbsp sunflower seeds
1 tbsp gorgonzola crumbles
1 tbsp balsamic vinaigrette
Preheat oven to 425 degrees. Spray an oven-safe pan with cooking oil spray. Spread the Brussels sprouts in the pan in a single layer. Lightly spray the sprouts with cooking oil. Sprinkle with salt and pepper. Cook in the preheated oven for 15 minutes, flipping once.
Toss the roasted Brussels sprouts with sunflower seeds, gorgonzola and balsamic vinaigrette. Serve immediately.