Brussels sprouts are one of those foods that aren’t always good no matter what.  Many people hate them, and I think that’s because they’ve only ever had slimy boiled/steamed ones, or bland, dry oven roasted ones.

But these….these are different.  They’re sauteed in butter, then they swim in cream and gorgonzola cheese.  And they’re fantastic.

This recipe is keto-friendly and vegetarian (unless you want to add some chopped bacon, because you totally could).  It’s a good one to make for the family or just a single serving for a lunch alone.  I make this for my lunch a lot and add some steak or chicken.  If you aren’t a gorgonzola or blue cheese fan – you can use your favorite cheese.

Creamy Gorgonzola Brussels Sprouts

Ingredients:

• 3 tbsp butter (grass fed!)
• 2 cups brussels sprouts – cut in halves or quarters (fresh, not frozen)
• salt, pepper, and garlic powder to taste
• 1/2 cup heavy cream
• 1/2 cup crumbled gorgonzola cheese

Melt butter in a skillet over medium heat, then add brussels sprouts.  Saute, stirring often until they soften and start to brown – about 5 minutes.  Keeping on the heat, add cream and stir.  Remove from heat and stir in gorgonzola.  Enjoy!

<3

Shannon