Sunday, December 13, 2009

Roasted Brussels Sprouts with Pine Nuts & Blue Cheese

I've become completely addicted to roasted Brussels Sprouts this season!

Just trim, cut in half, place in a pan with olive oil and roast at 400 for 15 minutes, stirring regularly to keep them from sticking and burning.

The pine nuts and blue cheese crumbles made this a glorious Christmas side dish! Vegans - skip the cheese and add a little toasted sesame oil!

I've been roasting my Brussels Sprouts with shallots or garlic cloves too! And a touch of hard apple cider (the beverage not the vinegar) or white wine makes a pleasantly sweeter result.