Roasted Brussels Sprouts with Gorgonzola & Cranberry
Rose McAvoy
Roasted Brussels Sprouts with Gorgonzola & Cranberry are a eye catching side dish on any holiday meal. This quick and easy recipe has been known to convert non-sprout eaters into lovers of roasted brussels sprouts with gorgonzola & cranberry. They are perfect to take to potlucks or family dinners so make this easy recipe your signature dish throughout the fall and winter holidays.
Set oven rack to the center and preheat oven to 425. Rinse, trim and halve your sprouts then toss them with the oil, salt, and pepper. Turn the sprouts on to a baking sheet and arrange in a single layer. You may need an additional pan if the sprouts are on the larger side.
Roast the sprouts for 10 minutes, before giving them a quick stir and continue to roast for an additional 10 minutes. Keep an eye on them for the final 10 minutes – they should have a nice amount of color but remove if they begin to burn.
Scoop the hot sprouts into a large serving dish and toss with the cranberries and crumbled cheese. Top everything with a generous sprinkling of lemon zest. Serve warm.