Shaved Brussels sprouts seem to be all the rage these days. I first tried them during a holiday dinner at a friend’s home and was hooked from the first bite. I have created more than a few variations on my friend’s recipe over the years, but none has been quite as delicious as this one–Shaved Brussels Sprouts with Gorgonzola.
Gorgonzola has a rich, developed flavor. It’s the kind of cheese you want front and center on your cheese board alongside crackers and fruit, but it’s versatile and can be used in baking and cooking as well.
Gorgonzola is a blue-veined cheese that originated in Italy. The flavor profile is salty with a little bit of a bite. Its crumbly texture makes it perfect for sprinkling onto salads, but it can also be sliced. I make a meatloaf with a thick layer of gorgonzola in the middle and also place some in the center of ground beef for a top-notch stuffed hamburger. It takes on a lovely oozy texture when melted.
Ultimately, though, my favorite way to use gorgonzola is to pair it with fruit. The richness of the cheese plays well with sweet-tart fruit. This shaved Brussels sprouts recipe combines the flavors, textures, and colors of the holidays in one vibrant side dish.
If you’ve got a holiday party coming up, whether you’re the host or an attendee, this would be a great side dish to serve. It’s elegant, but simple to make, and the flavors and colors are magnificently festive.
To bring it all together, I drizzle a simple balsamic vinaigrette over the top. I recommend serving this alongside roasted chicken, turkey, pork or even a velvety squash soup. And it would be a great light lunch, too, if you’ve got a holiday luncheon on your schedule.
Shaved Brussels Sprouts with Gorgonzola
- Saute pan
- Small bowl
- 3 tablespoons olive oil divided
- 1/2 medium onion very thinly sliced
- 1 leek white and light green parts only, washed well and very thinly sliced
- 1 large apple peeled if desired, cored and cut into thin slices
- 16 ounces Brussels sprouts trimmed and shaved or very thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 cup toasted walnuts or pecans roughly chopped
- 1/2 cup gorgonzola cheese crumbled
- 1/2 cup dried cranberries roughly chopped
- Salt and pepper to taste
- Heat 2 tablespoons olive oil in a very large skillet over medium-high heat. Add the onion and leek; sauté for 3-4 minutes, until they start to soften.
- Add the apple slices and continue sautéing for another 2-3 minutes. Add the shaved Brussels sprouts. Season with a little salt and pepper. Sauté for 4-5 minutes, or just until the Brussels sprouts are barely tender and bright green.
- Remove from heat and transfer to a serving bowl or platter.
- Whisk together the remaining tablespoon of oil, balsamic vinegar, maple syrup, and Dijon mustard. Pour over the Brussels sprouts and toss gently. Sprinkle with the nuts, crumbled gorgonzola and dried cranberries and season with additional salt and pepper to taste, if desired. Serve while still warm.
- Pear can be substituted for the apple, if desired.
- Dried cherries or another dried fruit can be substituted for the cranberries.
- To save time, purchase Brussels sprouts that have been pre-sliced/shaved.