Blue Cheese Brussels Sprouts with Maple Vinaigrette and Bacon
  • CourseSide dish
  • CuisineHoliday
Ingredients
  • 1lb. Brussels sprouts, trimmed and halved
  • 1/2tsp chili powder
  • 2-3tbsp olive oil
  • 2-3 strips bacon
  • 4oz blue cheese, crumbled
Maple Vinaigrette
  • 2tbsp olive oil
  • 1tbsp maple syrup
  • 1tbsp apple cider vinegar
  • salt and pepper, to taste
Instructions
  1. Place a sheet pan in the oven and heat to 450 degrees.
  2. Toss the Brussels sprouts generously in olive oil. Season lightly with chili powder, salt and pepper.
  3. When the oven is hot, carefully add the sprouts to the heated sheet pan. Roast for 20 to 25 minutes, stirring once, until the edges are browned and crisp.
  4. While the sprouts roast, bake the bacon on a separate tray until crisp. Crumble or chop into small pieces.
  5. Make the vinaigrette by whisking the olive oil, maple syrup, apple cider vinegar, and a pinch of salt and pepper.
  6. Remove the Brussels sprouts from the oven and transfer them to a bowl. Add the crumbled bacon and drizzle with the maple vinaigrette. Toss gently.
  7. Top with the blue cheese. Serve warm.
Blue Cheese Brussels Sprouts with Maple Vinaigrette and Bacon
Print Recipe
  • CourseSide dish
  • CuisineHoliday
Ingredients
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1/2 tsp chili powder
  • 2-3 tbsp olive oil
  • 2-3 strips bacon
  • 4 oz blue cheese, crumbled
Maple Vinaigrette
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • salt and pepper, to taste
Servings:
Units:
Instructions
  1. Place a sheet pan in the oven and heat to 450 degrees.
  2. Toss the Brussels sprouts generously in olive oil. Season lightly with chili powder, salt and pepper.
  3. When the oven is hot, carefully add the sprouts to the heated sheet pan. Roast for 20 to 25 minutes, stirring once, until the edges are browned and crisp.
  4. While the sprouts roast, bake the bacon on a separate tray until crisp. Crumble or chop into small pieces.
  5. Make the vinaigrette by whisking the olive oil, maple syrup, apple cider vinegar, and a pinch of salt and pepper.
  6. Remove the Brussels sprouts from the oven and transfer them to a bowl. Add the crumbled bacon and drizzle with the maple vinaigrette. Toss gently.
  7. Top with the blue cheese. Serve warm.
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