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.
I'm the submitter of this recipe. As I look at the photos that people have added I notice that the brussels sprouts look to be halved or even whole. One of the most important steps in this recipe, in my opinion, is to slice the sprouts very thinly, almost shred them - the way you would shred cabbage for cole slaw. This keeps the cooking time down so the sprouts don't get mushy - they remain somewhat 'al dente' particularly if you cook somewhat like a stir fry. Also, AR modified my instructions and say to add the vinegar when you add the sprouts. I don't do that. I add the vinegar after the sprouts are finished cooking - stirring it in right before tossing with the bacon and gorgonzola. It gives the dish a nice bite! - 26 Nov 2010 (Review from Allrecipes US | Canada)
Loved this. I used laughing cow blue cheese wedges and I roasted the Brussels sprouts in the oven because I like the carmelization, and then added them at the end to the mustard, vinegar and onion mixture. Great way to dress up sprouts..I have leftovers , luckily.. mmmm - 31 Oct 2010 (Review from Allrecipes US | Canada)
This was a great dish to prep ahead of time. I made the bacon, trimmed and sliced the Brussels sprouts in the morning then made the dish for dinner. Very easy and quick cooking once all the prep work is done. Even my husband loved it and he is a pickier eater than my three year old. - 25 Jan 2011 (Review from Allrecipes US | Canada)