Brussel Sprouts with Gorgonzola

I was 35 before I had my first Brussel sprout (at Golden Corral of all places). They quickly have become my favorite veggie. I know that this recipe will not go over well with a couple of my readers, you know who you are, but it was the highlight of my Thanksgiving. I started dreaming this up about 2 weeks ago, and it was everything I imagined (which really is a rare treat).

1 1/2 lbs of fresh Brussel sprouts cut in half
4 oz Gorgonzola (an Italian blue cheese)
1/2 lb bacon
1/2 pt heavy cream
1/2 cup picked pearl onions (they MUST be pickled the acid is critical)
1/2 cup choped pecans (I think any nut, except peanuts, would work
2 cloves garlic diced
1/4 cup water

Cut bacon into bit size pieces render and cook over med. heat until very crisp. Remove grease and bits leave 2 tbls grease in pan. Place sprouts cut side down and cook until browned. Add water and cover loosely cook until water is all gone. Add garlic, cream and cheese cook until it forms a thick sauce. Add bacon, pecans and onions to mix and serve.

4 responses to “Brussel Sprouts with Gorgonzola”

  1. sounds pretty good minus the Gorgonzola…weren’t the Gorgons really bad in ancient mythology? Coincidence…?
    Anyway, good to hear from you again and happy holidays to you and yours!

  2. eeewww Brussel sprouts… ewwww…
    okay, I’ve never tried a brussel sproutm, and really I plan on keeping it that way.. but it does look cool and I’m glad you loved it.

    and on earth did you even dare to eat a brussel sprout at golden corral.. ewwwwwww.


    • I was at Golden Corral looking at my plate of nasty steak, nasty fried chicken, nasty mashed potoes and thought how can I make this “good” for me. Brussel sprouts they are green and good for you and if you put enough hot sauce on something it will taste better right.

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