Who needs green bean casserole with these around? Even those who distrust this beautiful vegetable convert at first bite.
Yields: 6 cups (8 servings)
2 lbsbrussels sprouts, trimmed and halved
salt, as needed
3 oz.extra virgin olive oil
1/2 cupcrumbled blue cheese
1 cuptoasted walnuts, chopped
kosher salt and freshly ground pepper to taste
1Bring a 4 quart sauce pan of water to a boil with plenty (1-2 tablespoons) of kosher salt. Add the brussels sprouts and boil until just al dente - around 8-12 minutes depending on the size. Drain and shock in ice water to stop cooking. Drain again.
2At this point you can refrigerate the sprouts for up to 3 days.
3To finish and serve the dish: Heat a large skillet over high heat. Add half the olive oil and then half of the brussels sprouts, cut side down and in one layer. Saute over high heat to caramelize and brown. This will only take 4 to 5 minutes, depending on how hot the pan is. Remove to a large bowl and repeat with the other half of the oil and sprouts.
4When all the brussels sprouts are browned, toss in the blue cheese and the walnuts and stir to coat. Season with salt and pepper and serve immediately.
Prep these ahead and then brown minutes before serving.