arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Brussels Sprouts and Bacon with Melted Gorgonzola

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4

Ingredients

2 slices bacon, cut into 1/2 inch slices

1 pound Brussels sprouts (cleaned, blanched, drained and quartered)

salt and pepper, to taste

1/4 cup Rock n' Rolla Gorgonzola, crumbled

Adapted From: Closetcooking.com

Description
Many people can take Brussels sprouts or leave ’em. If they are with bacon and cheese, you won’t want to leave them anymore.

Preparation
Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to overcook. Drain and cut into quarters.

Cook bacon in a pan and set aside reserving 1 tablespoon of bacon grease. Add the Brussels sprouts to the pan, season with salt and pepper, and saute for about a minute. Remove from heat and mix in the Gorgonzola.