Discover the health benefits of Brussels sprouts with this recipe featuring blue cheese and walnuts. A nutritious dish full of antioxidants.
Ingredients
- 14 oz fresh Brussels sprouts approx. 400 g
- 1 garlic clove crushed
- 1 tbsp extra virgin olive oil EVOO
- 1/2 cup Blue cheese crumbled (approx. 2 oz)
- 1/2 cup toasted pecans roughly chopped (approx. 12 units)
- 1/4 cup Shredded Emmental or Swiss cheese approx. 0.7 oz
- Sea salt and black pepper To taste
Instructions
Prep and Blanch: Clean the Brussels sprouts by trimming the ends and removing any loose outer leaves. Boil them in a large pot of salted water for 10 minutes.
The Ice Bath: Immediately drain the sprouts and plunge them into a bowl filled with ice water. This stops the cooking process and preserves their vibrant green color and firm texture. Once cold, drain thoroughly.
Season: Slice the cooled Brussels sprouts in half lengthwise. In an oven-safe baking dish, toss them gently with the olive oil and crushed garlic. Be careful not to break the sprouts apart.
First Roast: Season with sea salt and black pepper. Scatter the chunks of Roquefort cheese over the top. Bake in a preheated oven at 400°F (200°C) for 5 minutes.
Gratin: Sprinkle the shredded Emmental cheese over the mixture and switch your oven to the broiler setting. Gratin for another 5 minutes or until the cheese is bubbly and golden.
Toast the Nuts: While the sprouts are in the oven, place the pecans in a small skillet with a few drops of oil over low heat. Toast them until fragrant and season with a pinch of salt.
Serve: Remove the dish from the oven and top with the freshly toasted pecans. Serve immediately for the best contrast between the creamy cheese and crunchy nuts.
