Recipe information
Yield
Makes 20 Servings
Ingredients
2
/3 tablespoons olive oil
5
tablespoons red wine vinegar
3
/4 teaspoon sugar
4
pounds brussels sprouts, trimmed
6
ounces Maytag blue cheese or Danish blue cheese, crumbeld (about 1 1/2 cups)
Glazed Pecans, coarsely chopped
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Preparation
Step 1
Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
Step 2
Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. DO AHEAD Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.
Step 3
Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.