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Statesboro Blue Cheese Brussels Sprouts


Statesboro Bacon & Blue Cheese Brussels Sprouts
Created by Global Master Chef Helmut F.J. Holzer CMC, this recipe is a great seasonal item to add to your menu. The tanginess of the blue cheese marries the savory bacon for the perfect dish to convert any brussels sprouts–hater into an instant fan.
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Ingredients
  1. 2 pounds brussels sprouts
  2. 3-4 strips of bacon, diced
  3. ½ white onion, diced
  4. 4 cloves garlic, crushed
  5. 2 tablespoons extra virgin olive oil
  6. 3 tablespoons Statesboro Blue Cheese
  7. 3 sprigs thyme, diced
  8. 1 sprig rosemary, diced
  9. 2 tablespoons butter, melted
  10. Salt and pepper, to taste
Instructions
  1. Preheat oven to 350°F.
  2. Trim any yellow or brown outer leaves, and split brussels sprouts in half. Place into a large bowl.
  3. Mix brussels sprouts with bacon, onion, garlic, and olive oil.
  4. Stir in melted butter, herbs, salt, and pepper.
  5. Place in a greased pan and roast for 35-40 minutes, periodically checking and turning with spatula.
  6. Remove from oven (outside should be crispy when ready), garnish with blue cheese, and enjoy.
culture: the word on cheese https://culturecheesemag.com/

Statesboro Blue Cheese

Statesboro's blue cheese and gorgonzola represents the art of cave-aging cheese. Our natural handmade and hand-slated cheese wheels are produced by hand from whole milk, not machine-made under standardized conditions. Limiting the aging to 75 days creates a blue cheese with a pleasant tangy, not too sharp flavor profile. Both cheeses are available in crumbles and as wedges for sprinkling on salad or melting over hamburgers.

Chef Helmut Holzer

Vice President and Corporate Executive Chef Helmut Holzer joined the GFI team in January 2007, bringing the Culinary Masters product line with him. A native of Austria, Helmut holds the title of Kuchen Meister (European Master Chef) and Kontidor Meister (European Master Pastry Chef). He is one of 65 Certified Master Chefs in the United States. In November of 2008, the World Association of Chefs’ Societies (WACS) bestowed the honor of Global Master Chef (WGMC) upon Helmut making him one of only 11 chefs in the U.S. with that credential. Helmut has dedicated the last 40 years to the culinary profession and has won a host of awards and commendations along the way. They include prestigious Culinary Olympics awards and numerous World Cup titles in culinary artistry, ice sculpting, and outstanding pastry presentations.