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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Pan-Roasted Brussels Sprouts (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Pan-Roasted Brussels Sprouts (Gluten-Free) - The finished pan-roasted Brussels sprouts. Photo: cc--megan.chromik
    Caption: The finished pan-roasted Brussels sprouts. Photo: cc--megan.chromik

    The decadent, borderline sinful combination of bacon and blue cheese is one I use sparingly, but with the season of dinner parties upon us, I can’t think of a better reason to break it out. On another night, try dressing up the sprouts with for toasted walnuts, cranberries, maple syrup and a touch of balsamic; think savory dessert…

    The finished pan-roasted Brussels sprouts. Photo: cc--megan.chromik Ingredients:
    1 pound Brussels sprouts, halved or chopped
    4-5 strips thick-cut bacon
    1 tablespoon butter
    1 small onion, diced
    2 cloves garlic, chopped
    1 ounce blue cheese crumbles
    Salt and pepper to taste

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    Directions:
    Heat a large skillet over medium-high and cook bacon until crispy. Remove and let drain on a paper towel-lined plate.

    Reserve less than 1 tablespoon of the fat from the pan and add butter. Sauté the onions for 2-3 minutes. Add the garlic and Brussels sprouts. Cook for 10-12 minutes, stirring occasionally, until sprouts are golden-brown.

    Add the bacon and blue cheese and toss together. Season with salt and pepper if desired and serve immediately.


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    Guest Chris Greten

    Guest Chris Greten

    Posted

    Got got some organic Brussels sprouts, can't wait to try these tomorrow!!! Thanks!!!

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    Guest Nina T

    I had always been told to stay away from blue cheese since it is made from bread mold and therefore, has gluten in it. Wondering what your thoughts are.

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    Guest Lynne Whaley

    Guest Lynne Whaley

    Posted

    Still new to this gluten free lifestyle for husband's celiac disease - I thought cheeses such as bleu cheese and Roquefort were off limits because the molds in them were grown on wheat.

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    Guest Jen

    I was told that Blue Cheese is not gluten free as they grow the mold involved on gluten bread...am I wrong in this??

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    Guest stacey

    I usually hate Brussels sprouts, but find that the strong (delicious!) flavor of blue cheese masks their taste. Great recipe, & easier than the one I had that calls for roasting the sprouts. Thanks!

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    Guest admin
    Still new to this gluten free lifestyle for husband's celiac disease - I thought cheeses such as bleu cheese and Roquefort were off limits because the molds in them were grown on wheat.

    No, most blue cheese uses laboratory produced cultures. The ancient form of deriving the cultures involved growing the mold on bread in caves, but that is no longer how it is done in most, if not all blue cheeses.

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    Guest admin
    I was told that Blue Cheese is not gluten free as they grow the mold involved on gluten bread...am I wrong in this??

    No, most blue cheese uses laboratory produced cultures. The ancient form of deriving the cultures involved growing the mold on bread in caves, but that is no longer how it is done in most, if not all blue cheeses.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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