These are so good you will never look at Brussels sprouts the same way again!
If you don’t like Brussels sprouts it is probably because you have only had them steamed. NEVER steam (or microwave) Brussels sprouts — your house will smell HORRIBLE for days!
A few months ago Chris and I went to Hickory, NC for a beer event. We had dinner at Olde Hickory Station, which is an old train station sitting next to active tracks in downtown Hickory. Chris’s dinner came with a similar side and I knew I had to begin Mission Reverse Engineering.
Fry up some bacon. While your bacon is cooking clean and trim the Brussels. You want to trim the stems and remove the tough outer leaves and get down to the tender yummy-ness inside.
Slice up a few shallots.
Melt the butter in a nonstick skillet on medium high.
Be sure to keep an eye on your bacon. You don’t want to have your heat too high or forget about it over there. Or this will happen.
I added a little bacon grease to my melting butter. Well, just because. Why wouldn’t I?
Get those shallots in the pan.
Add the Brussles and stir it all around.
Cook for about 5 minutes stirring constantly. Cover them up and reduce the heat to medium. Give them a stir every couple of minutes. This makes them soft and delicious!
When the bacon is done drain it on a paper towel and crumble it up.
After the Brussels have cooked under the lid for 10 minutes, toss in the crumbled bacon and about 1/4 cup of Gorgonzola. If you are a cheese addict like me you can add more. You can add less if that suits you too. But I don’t know why anyone would do that!
Cover it up and cook it another few minutes until the cheese melts. Give it a stir here and there.
Serve it up and shovel it in!
That’s the way we roll.
Brussels Sprouts with Gorgonzola and Bacon
4 – 6 pieces of thick cut bacon
2 tablespoons butter
1 -2 tablespoons olive oil
2 – 3 shallots thinly sliced
15 – 20 Brussels Sprouts, cleaned, trimmed and cut in half
salt and pepper to taste
1/4 cup of crumbled Gorgonzola cheese
Cook bacon in a cast iron or nonstick skillet until brown and crispy. Drain on a paper towel and crumble.
Heat another nonstick skillet over medium high heat for about 1 minute. Add butter and olive oil until melted. Throw in the sliced shallots and cook for about 1 minute then add sprouts. Saute for about 5 minutes, stirring constantly. Cover and reduce heat to medium low and continue cooking for about another 10 – 15 minutes depending on the size of your sprouts. Stir every few minutes. When soft add Gorgonzola and bacon and leave covered until cheese melts (about 3 minutes or so).