Charred Brussels Sprouts With Garlic & Gorgonzola
by Russ Langstadt, Chef, Wine Country Cooking Studio, Dundee, Oregon
- 2 pounds Brussels sprouts, cleaned, trimmed, and halved
- 4 tablespoons olive oil
- 1 large sweet onion, ¼-inch diced
- 3 cloves garlic, minced
- Salt and pepper, as needed
- 1 cup Gorgonzola cheese, crumbled
Wash the sprouts, peel away any unwanted leaves, and trim the stem end close. Cut the sprouts in half from stem to tip.
In a cast iron or heavy-bottomed pan, heat half the olive oil and sauté the onion until half cooked. Remove onion from the pan. Add a little more oil to the pan and heat until almost smoking. Lay the sprouts in the pan, cut side down, and season with salt and pepper.
Preheat the oven to 400°F. Once the sprouts have turned dark brown, turn them over and add the partially cooked onion back to the pan. Transfer the pan to the oven and cook for 10 minutes, or until the sprouts are tender.
Sprinkle the cheese over the pan of sprouts while it is still very hot, and it will melt just slightly. Wait 5 minutes and serve.