Easy technique and so delicious, even non-blue cheese lovers love this. Use a good one—Bleu l’Ermite, Bleu Bénédictin and Castle Blue are three lovely Canadian blues.
| ½ lb | bacon, cut into lardons |
| 2 lb | brussels sprouts, halved |
| 3 T | canola oil |
| ⅛ c | pickled red onions |
| 4 T | apple cider vinegar |
| ⅛ c | blue cheese |
| kosher salt and fresh-cracked pepper |
Cook the bacon until just before crispy; strain and reserve bacon fat. Toss sprouts with bacon and canola oil, season and place on sheet tray. Put in the fridge if you are doing ahead of time. To serve: Roast sprouts for 15 minutes at 400ºF; when everything is out of the oven and the table is being set with all the side dishes, turn it to broil and cook sprouts for 5-10 minutes until crispy. Toss with the pickled onions, cider vinegar and blue cheese and serve.
Serves 10.