Pan Roasted Radishes + Brussels Sprouts with Gorgonzola
These colorful pan-roasted radishes with brussels sprouts are not only gorgeous, but it's about the best thing I've ever eaten. Serve it with roasted chicken or ham, or as a vegetarian main with some grilled polenta
Equipment
- Large skillet
Ingredients
- 1 pound of brussels sprouts
- 1 bunch of Easter egg radishes
- 1 tablespoon olive oil
- 1 large shallot sliced into rings
- ¼ cup crumbled gorgonzola cheese
- salt and pepper to taste
Instructions
- Halve brussels sprouts and cut off any woody stems. Set aside. Scrub radishes, and trim root and stem ends. Halve radishes, as well.
- Heat olive oil in a large skillet over medium high heat. Add brussels sprouts and radishes and cook, stirring occasionally for 3 minutes. Stir in shallots and cook for 2 minutes more, or until brussels sprouts begin to brown and the vegetables are tender. Season to taste with salt and pepper and place in a serving bowl. Top with the crumbled gorgonzola. Serve immediately.
Nutrition
Serving: 1portionCalories: 109kcalCarbohydrates: 11gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 111mgPotassium: 482mgFiber: 5gSugar: 3gVitamin A: 909IUVitamin C: 97mgCalcium: 88mgIron: 2mg
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