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.

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.

i think i would try it withe hazels but then do a batch with pecans to
compare... also wonder about different cheeses, Lee
"Cheri" > wrote in message
...
>
> 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.
>
>

I tried a variant of this recipe last night. I roasted the brussels sprouts
as directed, but changed up the sauce component, largely based on what I had
on hand. And to decrease the fat/caloric factor.

First, I used about half the butter they suggested, and proportionately less
cream. I used toasted walnuts instead of hazelnuts (walnuts go very well
with gorgonzola). I was missing two ingredients that I usually have in the
house: shallots and lemon. I used the usual shallot replacement of minced
onion and minced garlic. I left lemon out altogether.

The verdict: Walnuts are fine. The roasting method is great--especially
preheating the roasting pan. The sauce was rather gummy and although the
flavors in it were good the texture detracted from the dish. Definitely, the
lemon would help cut it. In the future, to get the maximum flavor with
minimum calories, I would consider simply tossing the roasted sprouts with
toasted walnuts, crumbled gorgonzola, and the lemon zest and possibly some
lemon juice.