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 a while 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?
- 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.