Brussels Sprouts with Bacon & Apple in Creamy Gorgonzola Sauce
Course: Side Dishes - Vegetables
Ingredients
Creamy Gorgonzola Sauce:
1/3CupHeavy Cream
1TablespoonDijon Mustard
2.5OuncesGorgonzola CheeseCrumbled
PinchNutmeg
Brussels Sprouts:
1/2PoundThick-Sliced BaconChopped in 1/2-Inch Pieces
1Medium OnionJulienned
1Large Granny Smith ApplePeeled & Chopped
1/2TeaspoonKosher Salt
1PoundBrussels SproutsHalved
2CupsWater
1TeaspoonSalt
Instructions
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.
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.