Roasted Brussels Sprouts with Bleu Cheese and Mustard

This recipe comes from food educator and SFDC board member, Ibti Vincent. More accurately, to give credit where it is due, the recipe is in fact based on one in the latest cookbook by local chef, Jonathan Bardzik. (Ibti roasted the brussels sprouts, and made a few other minor changes, to delicious effect.)

You can get your own copy of Seasons to Taste online, or pick one up and chat with Jonathan in person during one of his regular cooking demonstrations at Eastern Market's farmers' market on Saturdays.

Ingredients

• 1 quart fresh brussels sprouts

• olive oil

• salt and pepper

• 4 TBSP butter

• 3 TBSP minced cippoline onion

• 2 cloves fresh garlic, minced

• 1/4 cup mild bleu cheese

• 1-2 TBSP spicy, wholegrain mustard

• 1 handful fresh parsley leaves, minced

• white wine vinegar

Directions
Preheat oven to 375F.

Wash brussels sprouts, then remove stems and halve sprouts. Toss them in a cast iron skillet with a few glugs of olive oil, and season with salt and pepper. Roast until slightly soft (20-25 minutes).

Meanwhile, let butter soften in a medium pot on the stove. Stir in onion and garlic, then bleu cheese, mustard, parsley. Slowly stir in a teaspoon or so of vinegar.

Once sprouts are roasted to your liking, remove them from the oven and toss with bleu cheese sauce.

That's it! Even folks who claim to not like bleu cheese or brussels sprouts may find this combination irresistible. Dubious? We dare you to try it!