RECIPES

Roasted Brussels Sprouts with Dunbarton Blue®

Roasted Brussels sprouts paired with Dunbarton Blue® cheese, a Wisconsin original, and crisp bacon. Serve this side dish at Thanksgiving or any special meal.

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

Ingredients

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. 
  2. 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.
  3. 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. 
  4. Add shallots to bacon drippings; cook and stir over medium heat for 5-6 minutes or until tender. Remove shallots with a slotted spoon; set aside.
  5. 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 cheese could 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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