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Brussels Sprouts and Bacon with Melted Gorgonzola

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Serves 4 » Adapted from ClosetCooking.com

Many people can take Brussels sprouts or leave 'em. If they are will bacon and cheese, you won't want to leave them anymore.

Ingredients:
    2 slices bacon, cut into ½-inch slices
    1 pound Brussels sprouts (cleaned, blanched, drained and quartered)
    salt and pepper, to taste
    ¼ cup Gorgonzola, crumbled


Preparation:

Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain and cut into quarters.

Cook bacon in a pan and set aside reserving 1 tablespoon of bacon grease. Add the Brussels sprouts to the pan, season with salt and pepper, and sauté for about a minute. Remove from heat and mix in the Gorgonzola.