Shaved Brussels Sprouts with Gorgonzola
Perfect for any holiday table, this vibrant, healthy side dish is festive and full of flavor.
Servings: 6 servings
Cost: $15
Equipment
- Saute pan
- Small bowl
Ingredients
- 3 tablespoons olive oil divided
- ½ 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
- ½ cup toasted walnuts or pecans roughly chopped
- ½ cup gorgonzola cheese crumbled
- ½ cup dried cranberries roughly chopped
- Salt and pepper to taste
Instructions
- 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.
Notes
- 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.