Roasted Brussels Sprouts with Pistachios and Blue Cheese

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
handful pistachios
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.

Comments

Sarah said…

Made this for a holiday party and it was a hit! So easy and quick to prepare, aside from shelling the pistachios:) Can't wait to make this again!

December 15, 2014 at 8:23 AM

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