Roasted Brussels Sprouts with Blue Cheese

This recipe for Roasted Brussels Sprouts with Blue Cheese brings savory and sweet fall flavors together for one incredibly tasty side dish.

Today, the Sunday Supper crew is bringing you stories of thanksgiving and over 40 Thanksgiving and Hanukkah dishes.

Thankful for support

It is so fitting that we are sharing the spirit of thanksgiving, because so many of us are thankful for this wonderful group of bloggers who comes together each week.

When we signed up to become a member of Sunday Supper, we had no idea the caring community we was about to enter. This group of bloggers has become a network of support and encouragement that has inspired us to grow and stretch our skills further than we ever would have ever imagined.

Today is a great day to send a big "Thank You" their way!

Is there someone (or a group of someones) whose encouragement and support you are grateful for?

An unlikely combo: Brussels Sprouts with Blue Cheese and Cranberries

Roasted Brussels Sprouts with Blue Cheese and Cranberries. I know the title is quite a mouthful. But, how else do you hint at all the wonderful flavors that mingle around these lovely roasted Brussels sprouts?

We're pretty sure this dish could convert even the most staunch Brussels sprout hater around your Thanksgiving table. It's a bold claim, but the sweetness of the apples and cranberries, the hint of tart from the balsamic vinegar, the crunch of toasted walnuts, and just the right amount of smooth saltiness from the blue cheese combine to create a Brussels sprout side dish that is truly unlike any other.

Yes, there's a lot going on in there. It's practically a meal in itself. (We may or may not have eaten a whole pan of these for dinner once or twice.)

But, it goes great with a side of turkey with the fixings too.

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Roasted Brussels Sprouts with Cranberries and Blue Cheese

This recipe for Roasted Brussels Sprouts with Cranberries brings savory and sweet fall flavors together for one incredibly tasty side dish for your holiday table.

Yield: 4 cups

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Side Dish

Cuisine: American

Servings: 8 people

Calories: 124kcal

Author: Sarah | Curious Cuisiniere

Ingredients

• ¼ c chopped walnuts
• ¾ lb Brussels sprouts, halved
• 2 red potatoes, cubed
• 1 sweet apple, chopped
• ¼ c balsamic vinegar
• 2 teaspoon olive oil
• 2 garlic cloves, minced
• ½ teaspoon red pepper flakes
• ½ teaspoon rosemary
• ½ teaspoon thyme
• ¼ teaspoon salt
• ⅓ c dried cranberries
• ¼ c blue cheese, crumbled

Instructions

• Preheat oven to 400F.
• Place chopped walnuts on a baking sheet with sides and toast 7-10 minutes in preheated oven, until fragrant. Remove from oven and set aside to cool.
• In a large bowl mix together Brussels sprout halves and chopped potatoes and apples.
• In a small bowl, or liquid measuring cup, whisk together vinegar, oil, minced garlic, and seasonings. Pour over Brussels sprout mixture and toss to coat.
• Line a baking sheet with aluminum foil and spread the mixture evenly out on the pan. Roast for 30 minutes, stirring halfway through.
• Remove vegetables from the oven and place into serving bowl. Top with toasted walnuts (from earlier), cranberries, and crumbled blue cheese.

Nutrition

Calories: 124kcal | Carbohydrates: 17.8g | Protein: 4.4g | Fat: 4.9g | Saturated Fat: 1.1g | Cholesterol: 3mg | Sodium: 147mg | Fiber: 3.8g | Sugar: 4.6g

More Thanksgiving and Hanukkah Recipes :

 FIRST COURSE / APPETIZERS

• Harvest Soup from Bea of The Not So Cheesy Kitchen
• Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures

SIDE DISHES

• Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
• Italian American Turkey Dressing from Anne at Webicurean

DESSERTS 

• Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
• Mom's Custard Pie from Courtney at Neighborfood
• Plum and Blackberry Crumble from Katy at Happy Baking Days

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/