Brussels sprouts, blue cheese, and red onions – throw them together and you’ve got a phenomenal and unique side dish. The blue cheese and red onions are a bright contrast to the roasted nuttiness of the sprouts. Keep an eye on the onions when they are roasting as they cook much faster than the sprouts.
Roasted Brussels Sprouts And Onions With Blue Cheese
1-1/2 to 2 lbs fresh Brussels sprouts
1 large red onion
1 tablespoon olive oil
1/2 cup crumbled blue cheese
Salt and pepper to taste
A squeeze of lemon juice
Preheat oven to 400°F. Bring a 4 to 5 quart pot of water to a boil. Prepare a large bowl of ice water and set aside.
Clean the brussels sprouts; trim the ends and remove loose outside leaves. Drop them into the boiling water and cook for about 4 or 5 minutes, depending on the size. Quickly drain and add to the bowl of ice water to stop the cooking.
Cut them in half lengthwise and place in a bowl, toss with 1 tablespoon of the olive oil and season with salt and pepper.
Place them on a roasting pan and cook in hot oven for 25 minutes or until they are slightly caramelized and tender enough to cut easily.
Slice the onion and separate the rings, give them a toss in oil with salt and pepper, and roast in the same way as the sprouts.
Toss the sprouts with onion rings and crumble blue cheese into mixture. Season and add a bit of oil. Squeeze in lemon.