RECIPES

Roasted Brussels Sprouts with Dunbarton Blue®

Roasted Brussels sprouts paired with a Wisconsin original cheese — Dunbarton Blue® — for an unbeatable flavor. Serve this side at Thanksgiving or any special meal.

Roasted Brussels Sprouts with Dunbarton Blue®
Active Time
25 minutes
Servings
8

Ingredients

Ingredients List

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cheddar Blue can be used in this recipe.

Instructions

  1. Heat oven to 400°F. Toss Brussels sprouts with olive oil in a large bowl. Lightly season with salt. Arrange Brussels sprouts in a single layer on two 15 x 10-inch baking pans. (Do not crowd.) Bake for 30-35 minutes or until tender, turning occasionally.
  2. Meanwhile, chop bacon into 1-inch pieces. Cook and stir in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to a paper towel to drain; reserving 1 tablespoon drippings. Add shallots; cook and stir over medium heat for 5-6 minutes or until tender. Remove shallots with a slotted spoon; set aside.
  3. Combine the Brussels sprouts, reserved bacon and shallots in large bowl. Add Dunbarton Blue®; lightly toss. Season with pepper to taste. 

Recipe Tips

  • Roelli Red Rock cheese could also be substituted in this recipe.
  • Any brand of Wisconsin cheddar blue or cheddar cheeses can be used.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Dunbarton Blue® is a cellar-cured cheese with the earthy flavor notes of an upscale English-style cheddar laced with hints of blue cheese. It's aged for at least 90 days in the open air, which creates a natural rind on cheese.

  

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