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.