Roasted Brussels Sprouts with Roquefort Cheese and Bacon


Brussels sprouts are roasted with pears, oil and thyme until tender then topped with crumbled roquefort cheese and bacon. This is an adaptation of an AllRecipes "Chef John" recipe, but we really found it first at Bistro Roca in Blowing Rock, NC, where I had it as a warm salad with a bacon/blue cheese vinaigrette.

Modified from: Roasted Brussels Sprouts with Blue Cheese and Bacon

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30 m servings
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Preheat oven to 400 degrees F. In a large ziplock bag, Add flour, thyme, salt and pepper; squeeze bag to blend seasonings.
  2. Add Brussels sprouts, pear, nuts and berries and oil to oven bag. Turn bag several times to mix. Arrange Brussels sprouts in an even layer on parchment over backing sheet.
  3. Bake 15 to 20 minutes or until Brussels sprouts are tender.
  4. Spoon Brussels sprouts into medium serving bowl immediately; sprinkle Brussels sprouts with roquefort cheese and bacon. Cover with Aluminum Foil and let sit 5 minutes. Stir and serve.



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