Cheesy Brussels Sprouts with Apples and Onions

• Vegetarian
• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 1 Granny smith apple, large
  • 1 Onion, medium

• Condiments

  • 3 tsp Dijon mustard, Whole Grain

• Baking & Spices

  • 1 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 oz Blue cheese
  • 1/2 cup Heavy cream

• Liquids

  • 2 cups Water

Found on whatsinthepan.com

Ingredients

• 1 pound Brussels Sprouts, rinsed and halved
• 2 cups water for boiling Brussels Sprouts
• 1 medium onion, julienned
• 1 tsp kosher salt
• 1 large Granny Smith apple, peeled and chopped
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 3 tsp whole-grain Dijon mustard
• 4 Ounces Blue Cheese
• 1/4 tsp ground nutmeg

Directions

• Cut off the stem end of the Brussels sprouts and cut each in half from top to bottom. Place them in water, bring to a boil and cook for 5 minutes..
• Preheat a large skillet, add olive oil. Add the onions and cook them just until they turn semi-translucent, approximately 4 minutes. Add the salt and apples and continue to cook for another minute.
• To make the sauce, add heavy cream, mustard, blue cheese and nutmeg to the same skillet with onions and apples. Stir well. Add Brussels sprouts and cook in the sauce for 10 minutes. Serve immediately.