What to do with Brussels Sprouts? Well, there are so many options! Of course, most people fall either in the "I love Brussels sprouts" camp or "I hate Brussels sprouts" camp. I really think, however, that those who hate Brussels sprouts just haven't had them when the vegetables were properly cooked.
One of my favorite ways to cook Brussels sprouts is to roast them. In this recipe I roasted the Brussels sprouts with cherry balsamic vinegar and then added Gorgonzola cheese on top, which melted immediately as it hit the hot vegetables.
Over the weekend I made another version of the dish: I used Brussels sprouts and Gorgonzola, but opted to cook the sprouts in a pan, add some tomatoes and shallots, and shred the sprouts instead of cooking them whole.
Shredded Brussels sprouts with Shallots, Tomatoes and Gorgonzola
1 tablespoon olive oil
2 cups Brussels sprouts, shredded
1 shallot, shredded
salt & pepper
1/2 cup cherry tomatoes, halved
3 tablespoons chopped parsley
1/4 cup Gorgonzola
1. Heat oil in a large pan. Add Brussels sprouts and shallots, season with salt & pepper and saute for about 8 minutes.
2. Transfer Brussels sprouts and shallots to a bowl, add tomatoes, parsley and Gorgonzola. Mix. Adjust for salt and pepper.