Roasted Brussels Sprouts with Blue Cheese and Balsamic Vinegar

Ahhhh the unsung hero of side dishes. (don’t look at me like that.)

Listen, brussels sprouts get a bad rap. I get it. Yet I don’t get it.

Brussels are deeeelish, if done the right way. And the right way, my pretties (sorry), is roasting. I have many a brussels sprouts recipe on this here internet URL website blog. But today, we’re keeping it embarrassingly simple and letting them shine with a few lil’ add-ons.

Let us peepeth?

Four ingredients.

And what I want from you right now is to already imagine your dinner vibe. BURGERS. Pair these with some rustic smash burgers and it’s too good. There’s a whole mood with the pairing. Maybe a red wine, too. That would be insanely fun.

Quite simple. (does seeing a sliver of sink drive you OCDers crazy? I’m about to lose it.)

We’ll slice the sprouts root to tip, leaving the root on so they don’t fall apart on the pan. Little bit of olive oil and a pinch of salt. Into a 400 degree oven for twenty minutes. Flip and roast another twenty minutes.

At this point it’s all you. Done enough? Want more char? (I always do) I went another five and it was perfect.

THAT, my dear, is what we want.

A bit of blue cheese crumbles on top, chopped parsley for an earthiness, and a drizzle of your best syrupy balsamic vinegar. (if you need to reduce your vinegar to get it thicker, go right ahead.)

She gooooood.

Truly a party in your mouth. Add nuts if you want! Something salty.

I’m telling you, that burger pairing will have you weepy.

She’s simple and she’s a classic. Want to give it a go this week?

This is your permission slip.

Roasted Brussels Sprouts with Blue Cheese and Balsamic Vinegar

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Ingredients

• 1 pound Brussels sprouts, rinsed
• 1/3 cup blue cheese crumbles
• 1/3 cup chopped parsley
• Balsamic vinegar to drizzle
• Coarse salt
• A couple tablespoons extra-virgin olive oil

Instructions

1. Preheat your oven to 400.
2. Cut the Brussels sprouts in half, root to tip, leaving the root in tact. Place the sprouts on a rimmed baking sheet and drizzle with the oil. Salt and gently toss with your fingers. Roast for twenty minutes, then flip and roast another 20. At this point let’s wiggle the pan a little to see how they look. Go another five minutes if you need a little more charring.
3. Transfer the Brussels sprouts to a serving platter and top with blue cheese, fresh parsley, a drizzle of balsamic vinegar and a pinch of flakey salt. Just so good.
4. Serves four!

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https://bevcooks.com/2024/02/roasted-brussels-sprouts-with-blue-cheese-and-balsamic-vinegar/

Giddy up.