Brussels Sprouts with Bacon & Apple in Creamy Gorgonzola Sauce

“A decadent side dish! I made this to go with my Roast Beef for New Years Eve 2022.” – April Ferre

Brussels Sprouts with Bacon & Apple in Creamy Gorgonzola Sauce

Course: Side Dishes – Vegetables


Creamy Gorgonzola Sauce:

  • 1/3 Cup Heavy Cream
  • 1 Tablespoon Dijon Mustard
  • 2.5 Ounces Gorgonzola Cheese Crumbled
  • Pinch Nutmeg

Brussels Sprouts:

  • 1/2 Pound Thick-Sliced Bacon Chopped in 1/2-Inch Pieces
  • 1 Medium Onion Julienned
  • 1 Large Granny Smith Apple Peeled & Chopped
  • 1/2 Teaspoon Kosher Salt
  • 1 Pound Brussels Sprouts Halved
  • 2 Cups Water
  • 1 Teaspoon Salt


Prepare Creamy Gorgonzola Sauce:

  • Combine heavy cream and Dijon mustard in a small saucepan. Bring to a simmer and add Gorgonzola cheese. Mix until cheese is incorporated. Add a pinch of nutmeg; stir to combine. Set aside.

Prepare Brussels Sprouts:

  • In a large Dutch oven, cook bacon until crisp. Remove bacon to a bowl and set aside.
  • Drain all but 1 to 2 Tablespoons bacon drippings and add onion. Sauté until nearly translucent.
  • Add apple and kosher salt and continue to cook until apples are just cooked through.
  • In a medium saucepan, bring water and regular salt to a boil. Add Brussels sprouts, cover and cook for 5 minutes, then drain.
  • Bring Gorgonzola sauce again to a simmer. Meanwhile add Brussels sprouts and bacon to the onion and apple mixture. Pour over sauce and stir to combine. Serve immediately.

2022 Adapted Recipe – April Ferre – Adapted from What’s in the Pan? & Alton Brown.

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