If you think you don’t like Brussel sprouts, try this! Browned Brussel sprouts with a sweet touch of maple, tangy gorgonzola cheese and crispy Canadian bacon. I often make this as a “healthy side dish” to take to people when I’m making them a meal in the winter. I’ve found that the people who already love Brussel sprouts are crazy about it, and the people who thought they didn’t like Brussels are surprised at how good it is. (Of course!)
4 ounces Canadian bacon (about 4 slices)
16 ounces Brussel sprouts, bottom stems sliced off and halved
1/4 cup dried cherries
1 tablespoon crumbled gorgonzola cheese
2 teaspoons pure maple syrup
1/4 teaspoon kosher salt
Prep Time: 15 minutes
1. In a large sauté pan over medium high heat, spray with nonstick cooking spray.
2. Slice canadian bacon into strips and add to pan. Sauté until Canadian bacon is light brown and edges are seared. Remove and set aside.
3. Respray pan with olive oil nonstick cooking spray. Add Brussel sprouts to pan, saute to let them sear and get browned on both sides. (In order to get a good sear, do not continuously stir them! Let them sit for a minute, then stir, then let set again, etc; stir just enough so they don’t burn. If they do start to get overly browned, pour a couple of tablespoons of water or chicken broth in and scrape up the brown bits on the bottom of the pan. This will infuse your sprouts with extra flavor).
4. Remove pan from heat and stir in dried cherries and maple syrup. Pour into serving dish and sprinkle with gorgonzola cheese. Serve!