• 10 Brussels sprouts, halved
  • 3 tablespoons oil
  • 10 slices of bacon, halved
  • 1/2 cup crumbled Gorgonzola cheese
  • 1 clove of garlic


Serves: 4


Saut Brussels sprouts in the oil over medium heat, covered, for 8-10 minutes.

Cook the bacon in a nonstick pan until rendered but not crispy.

Cool the bacon and brussels sprouts enough to handle. Place a Brussels sprout half at one end of the bacon and roll in Gorganzola cheese crumbles.