Cato Corner Farm Blue Cheese Roasted Brussels Sprouts

This recipe for blue cheese roasted Brussels sprouts is from the cookbook, Connecticut Farmer & Feast, by Emily Brooks

Blue Cheese Roasted Brussels Sprouts
Photo credit: Jessie Kaufman

Cooks&Books&Recipes Editors’ Notes:

Since I love Brussels sprouts and blue cheese, I couldn’t wait to try this recipe for blue cheese roasted Brussels sprouts. And I was not disappointed: the result was soft brussels sprouts in a roasted-crunchy and tangy-cheesy exterior.

My photograph of this undeniably delicious dish? Uninviting. Because I’m not a food photographer. I’m a food eater. So when Jessie Kaufman of Jessie Kaufman Photography offered to cook a recipe I selected and send a photo of the finished dish to me, I couldn’t jump fast enough. Her photo gives the dish its due. If you haven’t seen her food photos, or her portraiture and travel photos, you need to head over to her site now. This minute. She’s also on Twitter and Facebook.

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Cato Corner Farm Blue Cheese Roasted Brussels Sprouts

Featured Recipe From: Connecticut Farmer and Feast: Harvesting Local Bounty

Yield: Serves 4

Ingredients:

• 2 pounds brussels sprouts
• 3 tablespoons butter, melted
• 3/4 teaspoon sea salt
• 1 1/2 teaspoons pepper
• 1/4 cup crumbled Cato Corner Hooligan or other blue cheese

Directions:

1. Preheat the oven to 400 degrees F. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with melted butter, sea salt, and pepper.

2. Roast in a single layer in a 13-quart casserole dish for about 35-40 minutes, until crisp on the outside and tender on the inside. Stir often to brown evenly.

3. Remove from oven and sprinkle with crumbled cheese. Allow to rest for 5 minutes before serving to allow the cheese to melt. Serve warm.

© 2011 Emily Brooks

Reprinted with permission from Connecticut Farmer & Feast: Harvesting Local Bounty, by Emily Brooks (Globe Pequot Press)

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