Roasted Brussels Sprouts in Gorgonzola Cream Sauce
Ingredients
2 lbs. Brussels sprouts
3 Tbsp Olive oil
Salt and pepper, to taste
1/4 Cup Butter
1/2 Cup Hazelnuts
1/4 Cup Shallots, minced
1 Cup Heavy cream
2 oz Gorgonzola cheese
2 Tbsp Lemon juice and zest
Preparation
Prep: Preheat oven to 475. Cut ends off of brussel sprouts, then cut in half.
Line baking sheet with foil. In a large bowl, toss brussels sprouts with oil, salt and pepper. Transfer to baking sheet and roast until it begins to brown, around 10 minutes. Remove pan and stir, bake for 10 more minutes.
While roasting, melt butter in a sauce pan. Stir in nuts and shallots until it starts to brown (around 8 minutes).
Stir in cream. Boil and simmer for about 2 minutes on medium-low heat. Add Gorgonzola cheese and lemon juice.
Toss roasted sprouts with sauce and garnish with lemon zest.
