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🍽️ Crispy Brussels Sprouts with Gorgonzola and Bacon

492 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Brussels sprouts
• salt
• 1 untreated lemon
• 2 onions
• 50 g streaky bacon
• 50 g walnut kernels
• 1 tbsp vegetable oil
• 150 g Gorgonzola
• pepper (from the mill)
• nutmeg (freshly grated)

Instructions

1. 1. Rinse the Brussels sprouts under running water.
2. 2. Remove any wilted or yellow outer leaves.
3. 3. Cut a small cross into the hard stem at the bottom of the head.
4. 4. Bring a pot of water to a boil and add some salt.
5. 5. Boil the Brussels sprout heads for ten to twelve minutes until they are soft.
6. 6. Drain the Brussels sprouts in a colander and let them drain well.
7. 7. Wash the lemon under hot water and dry it.
8. 8. Grate the lemon peel finely to get zest.
9. 9. Squeeze the juice from half the lemon.
10. 10. Peel the onion.
11. 11. Cut one half of the onion into thin wedges.
12. 12. Finely chop the other half of the onion.
13. 13. Dice the bacon very small.
14. 14. Roughly chop the walnuts.
15. 15. Heat the oil in a large pan.
16. 16. Fry the onion wedges in the oil until light brown.
17. 17. Remove the fried onion wedges from the pan and set them aside.
18. 18. Fry the diced bacon and the finely chopped onions in the remaining fat until lightly browned.
19. 19. Dice the Gorgonzola small.
20. 20. Mix the Gorgonzola with the chopped walnuts.
21. 21. Add the drained Brussels sprouts and the reserved onion wedges to the pan.
22. 22. Add the Gorgonzola-walnut mixture.
23. 23. Melt the cheese briefly while stirring.
24. 24. Mix everything well together.
25. 25. Serve the dish and garnish it with the lemon zest.

Nutrition per serving

• kcal: 492
• Protein: 27 g · Fett/Fat: 36 g · Carbs: 15 g