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?
Warm Brussels Sprouts Salad with Gorgonzola and Sunflower Seeds
Ingredients
- 2 cups halved Brussels sprouts
- salt and pepper
- 1 tbsp sunflower seeds
- 1 tbsp gorgonzola crumbles
- 1 tbsp balsamic vinaigrette
Instructions
- 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.
Planning Your First Thanksgiving Dinner [25 Delicious Recipes!]
Wednesday 2nd of February 2011
[...] Warm Brussels Sprouts Salad with Gorgonzola from Sarah’s Cucina Bella [...]
Monday Morning Links | Kara Cooks
Monday 15th of February 2010
[...] Warm Brussels Sprouts with Gorgonzola and Sesame Seeds – Last year I discovered that I actually do like Brussels sprouts. Who knew? When I was a kid they were definitely on my “most hated” list, but as an adult I find I really like them. This recipe has the additional kick of my favorite cheese ever – gorgonzola. I can’t wait to try these, maybe with a pork loin roast one night. [...]
The Teacher Cooks
Wednesday 10th of February 2010
I really like the idea of using gorgonzola with brussel sprouts. What great flavors together. I agree with the pan roasting, it can improve the flavor of most any vegetable.
Ellen
Wednesday 10th of February 2010
This sounds really good! And I agree with your roasted or pan fried choices. My teenager will happily eat Brussels sprouts up if I roast them with apples or even plain. The best so far was an idea she came up with while we were at the grocery store: red potatoes and Brussels sprouts, pan fried in some olive oil with seasonings until browned, then I added some chicken broth and covered and simmered till done. Remove the lid at the end and let all the liquid evaporate. .-= Ellen´s last blog ..Roast Chicken with Really Good Gravy =-.