Roasted Brussel Sprouts

By Shellbert

Ingredients

• For the Brussels sprouts--
• 2 Lb Brussels sprouts, trimmed and halved
• 3 TBS Olive Oil
• Salt and black pepper
• For the sauce--
• 4 TBS unsalted butter
• 2/3 cup hazelnuts, chopped (about 3 oz.)
• 1/4 cup minced shallots
• 1 cup heavy cream
• 2 oz Gorgonzola cheese, crumbled
• 2 TBS fresh lemon juice
• Minced zest of 1 lemon

Details

Adapted from cookingjunkies.com

Preparation

Step 1

Preheat oven to 475 degrees with foil lined baking sheet inside.
Toss Brussels sprouts with oil, salt and pepper in a large bowl.
Transfer sprouts to hot baking sheet and roast until beginning to brown, 10
minutes.
Stir and roast 10 minutes more. Some blackened leaves are fine.

Melt butter in a large saute pan over medium heat. Stir in hazelnuts and
shallots, cooking until brown flecks appear
in the butter, 8 minutes.

Stir in cream; bring to a boil and simmer for 2 minutes. Add Gorgonzola and
lemon juice. Toss roasted sprouts
with sauce to coat, then season with salt and pepper. Garnish the sprouts
with lemon zest.