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Prep time
30 minutes
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Serves
4
Author Notes
Are you on the hunt for a new fall dinner recipe that is the perfect combination of salty, sweet, and extremely delightful? Look no further – the Wisconsin Cheese Roasted Brussel Sprouts with Gorgonzola and Hot Honey recipe is exactly what you need to spice up your dinner recipes this fall! With delicious, fresh ingredients, including Hook’s Gorgonzola Cheese, this recipe will for sure become a hit at your family’s dinner table. Be sure to head over to WisconsinCheese.com for more details! —Wisconsin Cheese
Ingredients
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2 tablespoons olive oil
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1 pound Brussels sprouts, trimmed and halved
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1 cup diced pancetta
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3 garlic cloves, sliced
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1/2 teaspoon each salt and pepper
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1/3 cup honey
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1/2 teaspoon crushed red pepper flakes
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6 ounces Hook’s Gorgonzola cheese, crumbled (1 cup)
Directions
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Heat oven to 375°F.
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Warm olive oil in a 12-inch ovenproof or cast-iron skillet over medium-high heat. Add the Brussels sprouts, pancetta, garlic, salt and pepper; cook and stir for 5-7 minutes or until Brussels sprouts are lightly browned.
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Bake for 18-20 minutes or until Brussels sprouts are tender, turning twice. Remove skillet from the oven. (Pan will be hot!)
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Drizzle honey over Brussels sprouts; sprinkle with red pepper flakes. Toss to coat.
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Bake for 3-5 minutes longer or until Brussels sprouts are glazed. Sprinkle with gorgonzola.
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