Ingredients
1 lb. large brussels sprouts, quartered
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/3 c. mayonaise
1/4 c. sour cream
2 tbsp. crumbled blue cheese, plus more for garnish
2 tsp. lemon juice
Worcestershire sauce
Kosher salt
Freshly ground black pepper
1/4 c. finely chopped tomatoes
2 tbsp. finely chopped chives
5 slices cooked bacon, crumbled
Preparation
Step 1Preheat oven to 425º. On a large baking sheet, toss Brussels sprouts with oil and season with salt and pepper. Bake until crisp-tender, about 12 minutes. Let cool slightly. Step 2Meanwhile, in a medium bowl, whisk together mayonnaise, sour cream, blue cheese, lemon juice, and a dash Worcestershire sauce. Season to taste with salt and pepper. Step 3Drizzle dressing on each sprout and sprinkle with tomatoes, chives, bacon, and more blue cheese. Pierce each sprout with a toothpick and serve.
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