I recently ate at a new restaurant in Austin and tried their dish with roasted Brussels, pistachios, and blue cheese. I loved how the blue cheese melted while you were bringing the fork to your mouth, and, the mix of tangy with savory.
It seemed simple enough to re-create at home. Here is my very imprecise recipe.
Roasted Brussels Sprouts with Pistachios and Blue Cheese
1/2 lb Brussels sprouts
2 T blue cheese
Trim and halve the Brussels, and then set in a cast iron or other oven-proof dish. Toss with olive oil and place in a preheated 425 oven. Roast until tender, about 30 minutes.
Remove from heat and pour into serving dish. Stir in pistachios, and top with blue cheese.