Every so often, especially around the holiday season, we like to share a recipe or two that you can use at your own table. With Thanksgiving fast approaching, we thought we’d offer up a Brussels sprouts dish.

Ingredients (serves ~4)

• 1 lb Brussels sprouts
• 1/4 cup, plus another 1/2 cup extra virgin olive oil
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 lb crumbled blue cheese (go see our pals at Mongers Provisions for some great ones)
• 1/4 cup cider vinegar
• 1 shallot, minced
• 1 garlic clove, minced
• 1 Tbsp whole grain mustard
• 1 Tbsp honey
• Salt and pepper, to taste

Directions

Preheat oven to 400 F. Coat a baking sheet with the quarter cup of olive oil. Place the sprouts cut side down in an even layer. Place in the oven and roast for about 30-45 minutes. Check every fifteen minutes. Be sure the cut sides are golden brown and the sprouts are just tender. 

While sprouts are roasting, mix together the vinegar, shallot, garlic, mustard, honey and remaining half cup of oil. Season the vinaigrette with salt and pepper and set aside. When the sprouts are done roasting, place them in a large mixing bowl with the walnuts and blue cheese. Season with salt and pepper and dress with as much of the vinaigrette as you like. Reserve any remaining vinaigrette for another use.

This recipe lends itself to modification, so feel free to play around by substituting different nuts, cheeses, or vinaigrettes. Add a seasonal fruit to change things up. Sliced apples or pears, sliced dates, or dried figs all work well here.

For other Thanksgiving recipes, check some of our past posts.