In these effortlessly delicious Gorgonzola Brussels Sprouts, the vegetables roast to golden, nutty perfection before being tossed in creamy, tangy melted cheese. A quick and versatile side dish perfect for the holidays or any occasion.
Brussels sprouts are often unfairly dismissed, but this recipe might just convert even the staunchest skeptics.
When roasted, Brussels sprouts lose their bitterness and take on a nutty, caramelized flavor. Pair that with the creamy tang of gorgonzola, and you have a dish that’s as bold as it is comforting.
Whether you’re serving it as a side at a holiday dinner or whipping it up for a quick weeknight meal, this recipe delivers on taste and simplicity.
I’ve made this dish countless times, and it’s always a hit. The gorgonzola melts into the crispy sprouts, creating a creamy coating that’s both indulgent and balanced.
It’s quick enough for busy nights but special enough to impress at a gathering.
Serve these gorgonzola brussels sprouts as a side dish for Thanksgiving or Christmas dinner. Why not add Vegan Stuffing with Sage, Maple Glazed Carrots with Cayenne, Parmesan Parsnips and Cranberry Compote.
For the vegetarian main, try Nut Roast, Vegetable Galette, or Stuffed Butternut Squash.
If you love gorgonzola cheese, then be sure to also try Pear and Gorgonzola Salad with Maple Dijon Dressing.
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Why You'll Love This Recipe
- Quick and easy: Ready in just 25 minutes with minimal prep.
- Few ingredients: You only need Brussels sprouts, olive oil, salt, pepper, and gorgonzola.
- Bold flavor: The nutty, caramelized sprouts pair perfectly with the creamy, tangy cheese.
- Versatile: Works as a side dish, appetizer, or even a light main.
- Customizable: Easy to adapt with different cheeses or add-ins.
Gorgonzola
Gorgonzola is a classic Italian blue cheese with a creamy texture and a distinctive tangy flavor.
Originating in the Lombardy and Piedmont regions, it comes in two main varieties: Gorgonzola Dolce, which is softer and milder, and Gorgonzola Piccante, known for its sharper, more robust taste.
The cheese is made from cow's milk and aged to develop its characteristic blue veins and earthy aroma.
Gorgonzola adds a luxurious creaminess to dishes, making it a versatile ingredient for salads, sauces, and roasted vegetables like Brussels sprouts.
Ingredients
- Gorgonzola cheese: Provides a creamy, tangy contrast to the roasted sprouts. Blue cheese, roquefort, or even goat cheese can be used as alternatives.
- Brussels sprouts: Choose firm, bright green sprouts. Frozen can work in a pinch, but fresh gives the best caramelization.
- Olive oil: Enhances the roasting process and adds a mild, fruity flavor. You can substitute with avocado oil or melted butter.
- Salt and pepper: Essential for seasoning. Adjust to taste.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare the Brussels sprouts by washing them, removing any worn outer leaves, trimming the ends and slicing them in half lengthways.
Place the sprouts onto a baking sheet, drizzle with the oil and season with salt and pepper.
Toss gently to coat and roast in the oven for 20 minutes.
Add chunks of the gorgonzola cheese and return to the oven for 3-5 minutes to melt the cheese.
Toss to coat the roasted brussels sprouts in the melted cheese and serve.
Substitutions
- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bun - use gluten free buns instead of white bread buns to make this gluten free
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
Variations
- Substitute gorgonzola with feta for a milder flavor.
- Add a handful of toasted walnuts or pecans for crunch.
- Drizzle with honey for a sweet-savory twist.
- Toss with dried cranberries or cherries for a pop of sweetness.
- Add a splash of balsamic glaze after roasting.
- Mix in roasted garlic for deeper flavor.
Storage
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to retain crispiness.
- Make-Ahead: Prep the sprouts by trimming and halving them up to a day ahead. Store in a sealed container in the fridge. Roast just before serving for the best texture.
Top tips
- Cut evenly: Halve the sprouts to ensure even roasting. Smaller sprouts can be left whole.
- Don’t overcrowd the pan: Spread the sprouts in a single layer for the crispiest results.
- Preheat the oven: A hot oven is key for proper caramelization.
- Add cheese at the end: This prevents the gorgonzola from burning.
- Season generously: Salt and pepper bring out the best in roasted vegetables.
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📖 Recipe
Gorgonzola Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts 450g
- 2 tablespoons olive oil
- ½ teaspoon each salt and pepper
- 3 tablespoons gorgonzola
Instructions
- Preheat the oven to 425°F/220°C.
- Prepare the Brussels sprouts by washing them, removing any worn outer leaves, trimming the ends and slicing them in half lengthways.
- Place the sprouts onto a baking sheet, drizzle with the oil and season with salt and pepper. Toss gently to coat and roast in the oven for 20 minutes.
- Add chunks of the gorgonzola cheese and return to the oven for 3-5 minutes to melt the cheese. Toss to coat the roasted brussels sprouts in the melted cheese and serve.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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