Name: Wedge Salad Brussels Sprouts
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Wedge Salad Brussels Sprouts

1. 1 lb. large brussels sprouts, quartered -

2. 2 tbsp. extra-virgin olive oil -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1/3 c. mayonaise -

6. 1/4 c. sour cream -

7. 2 tbsp. crumbled blue cheese, plus more for garnish -

8. 2 tsp. lemon juice -

9. Worcestershire sauce -

10. Kosher salt -

11. Freshly ground black pepper -

12. 1/4 c. finely chopped tomatoes -

13. 2 tbsp. finely chopped chives -

14. 5 slices cooked bacon, crumbled -

How to cook deliciously - Wedge Salad Brussels Sprouts

1. Stage

Preheat 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.

2. Stage

Meanwhile, 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.

3. Stage

Drizzle dressing on each sprout and sprinkle with tomatoes, chives, bacon, and more blue cheese. Pierce each sprout with a toothpick and serve.