Looking for a 15 minute side dish for the holidays? Brussel Sprouts with Blue Cheese Vinaigrette and Bacon, so easy and delicious you will be making them all year long.
Do you like blue cheese? brussel sprouts? A couple of loaded questions since
you may like one and not the other. Brussel sprouts and blue cheese are not always at the top of everyone's favorite foods list. I happen to love them both. Since you have made it here, I am going to assume you do too :) And if you do, you are in for a treat.
Brussel sprouts dressed up for the holidays, with a tangy blue cheese vinaigrette and topped with crumbled bacon, inspired by a simple wedge salad. My family eats brussel sprouts with just a sprinkle of vinegar on top, nothing else. So a vinaigrette was a perfect choice to add something special without changing them up too much. The crumbled bacon adds another wedge salad component and, well let's be honest, bacon makes just about everything better.
Just a note, we had plenty of leftovers (I have a tendency to cook entirely too much when making a dish) and honestly I didn't even heat them up to munch on them. They were great straight from the fridge. My husband agreed. Yes, we are those weird people that snack on brussel sprouts.
Do you dress up everyday vegetables for the holiday table? What are some of your favorites?
Brussel Sprouts with Blue Cheese Vinaigrette
2 to 3 Pounds Fresh Brussel Sprouts
1/2 Cup Cooked and Finely Crumbled Bacon-You can substitute Real Bacon Bits if desired
1/2 Cup Canola Oil
1/4 Cup White Wine Vinegar
1/2 Cup Blue Cheese Crumbles
1 Teaspoon Sugar
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
Place brussel sprouts in a large stock pot and add enough water to cover, salt lightly if desired. Bring to a low simmer for 10 to 12 minutes, immediately drain and allow to cool slightly before adding vinaigrette.
While brussel sprouts are cooking, make vinaigrette. Place oil, vinegar, blue cheese crumbles, sugar, dry mustard, salt and pepper in a jar or container with a tight seal. Shake vigorously to mix.
Pour over cooled brussel sprouts and top with crumbled bacon.
I used more than a 1/2 cup of chopped bacon, because we like bacon – a lot!
You will have plenty of vinaigrette if you use three pounds of brussel sprouts versus using two pounds.
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