Brussel Sprouts (Thanksgiving)

1 lbs. Brussel Spouts
1 – Small Container Crumbled Gorgonzola (Or any mild blue cheese)
4 – Strips Bacon (thick cut)
1 TBSP butter

Peal the sprouts of their outer leaves and quarter. Blanch in hot water for three minutes. Drain and cool. Chop the bacon into ¼” bits, cook in a cast iron at medium heat (or any skillet) until brown. Add the cooked Brussel sprouts to the skillet and brown. Bring them to a heat where they crisp and then remove from the heat. Add the cheese and mix well. Serve while still warm.

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