"Brussels sprouts are roasted with butter and thyme until tender then topped with crumbled blue cheese and bacon." — Reynolds®
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Reynolds® Oven Bag, large size
2 1/2 cups
fresh Brussels sprouts, trimmed
olive oil, or butter cut in small pieces
dried thyme leaves
crumbled blue cheese
crumbled cooked bacon
used Roquefort, since we have a cow's milk dairy allergy in the house. Added walnuts and dried cherries. Dressed with a wild mushroom infused olive oil and served over brown and wild rice.
WOW!! This was one of the best brussel sprouts recipes that I've tried! Omitted the thyme and roughly chopped the sprouts. Other than that, exactly as written. I may be able to get my parents, who don't think anything that's not white isn't a vegetable, to eat it!
I open roasted the seasoned, oiled brussels sprouts that I cut in half and cooked for an additional 10 minutes. Used Garlic Plus seasoning instead of thyme. Did not add any flour. The bacon and blue cheese were wonderful with this!
Went out of the box for me to try Brussels sprouts. I used the butter, next time I will try the olive oil and possibly replace feta for the blue cheese. I will also try it in a pan an cover with a lid instead of bag. Still very tasty.
Not so great. Too much thyme, not enough time. The sprouts were still hard, and although I used fresh thyme, I used a standard amount (as convertion charts recommend for converting from dried to fresh) and the thyme flavor was so strong it overpowered any other flavor - and I wanted to taste bacon and blue cheese!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Brussels Sprouts with Blue Cheese and Bacon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 136
** Calories from Fat: 94
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