About this recipe:Move over roasted Brussels sprouts there's a new bacon and blue cheese version in town. Delight your friends and family with this delicious side dish, perfect to accompany a splendid Christmas roast.
4 slices bacon
1 small red onion, thinly sliced
1/4 teaspoon salt
1 teaspoon Dijon mustard
450g Brussels sprouts - trimmed, halved and thinly sliced
1 tablespoon cider vinegar
70g crumbled Gorgonzola cheese
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Method Prep:10min › Cook:20min › Ready in:30min
Place the bacon in a large, deep frying pan or skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices with kitchen paper. Crumble when cool.
Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to the boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.