Roasted Brussels Sprouts
Cheri wrote:
> This recipe was in this months Cuisine at home magazine. I am going
> to try it during the holidays since it sounds good.
>
> Roasted Brussels Sprouts
>
> For the Brussels sprouts--
>
> 2 Lb Brussels sprouts, trimmed and halved
> 3 TBS Olive Oil
> Salt and black pepper
>
> For the sauce--
>
> 4 TBS unsalted butter
> 2/3 cup hazelnuts, chopped (about 3 oz.)
> 1/4 cup minced shallots
> 1 cup heavy cream
> 2 oz Gorgonzola cheese, crumbled
> 2 TBS fresh lemon juice
> Minced zest of 1 lemon
>
> Preheat oven to 475 degrees with foil lined baking sheet inside.
> Toss Brussels sprouts with oil, salt and pepper in a large bowl.
> Transfer sprouts to hot baking sheet and roast until beginning to
> brown, 10 minutes.
> Stir and roast 10 minutes more. Some blackened leaves are fine.
>
> Melt butter in a large saute pan over medium heat. Stir in hazelnuts
> and shallots, cooking until brown flecks appear
> in the butter, 8 minutes.
>
> Stir in cream; bring to a boil and simmer for 2 minutes. Add
> Gorgonzola and lemon juice. Toss roasted sprouts
> with sauce to coat, then season with salt and pepper. Garnish the
> sprouts with lemon zest.
That sounds fabulous! Thanks.
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