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  • Jefferson Adams
    Jefferson Adams
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    Pan-Roasted Brussels Sprouts (Gluten-Free)

    Caption: The finished pan-roasted Brussels sprouts. Photo: cc--megan.chromik

    The decadent, borderline sinful combination of bacon and blue cheese is one I use sparingly, but with the season of dinner parties upon us, I can’t think of a better reason to break it out. On another night, try dressing up the sprouts with for toasted walnuts, cranberries, maple syrup and a touch of balsamic; think savory dessert…

    The finished pan-roasted Brussels sprouts. Photo: cc--megan.chromik Ingredients:
    1 pound Brussels sprouts, halved or chopped
    4-5 strips thick-cut bacon
    1 tablespoon butter
    1 small onion, diced
    2 cloves garlic, chopped
    1 ounce blue cheese crumbles
    Salt and pepper to taste

    Directions:
    Heat a large skillet over medium-high and cook bacon until crispy. Remove and let drain on a paper towel-lined plate.

    Reserve less than 1 tablespoon of the fat from the pan and add butter. Sauté the onions for 2-3 minutes. Add the garlic and Brussels sprouts. Cook for 10-12 minutes, stirring occasionally, until sprouts are golden-brown.

    Add the bacon and blue cheese and toss together. Season with salt and pepper if desired and serve immediately.


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    I had always been told to stay away from blue cheese since it is made from bread mold and therefore, has gluten in it. Wondering what your thoughts are.

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    Still new to this gluten free lifestyle for husband's celiac disease - I thought cheeses such as bleu cheese and Roquefort were off limits because the molds in them were grown on wheat.

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    I usually hate Brussels sprouts, but find that the strong (delicious!) flavor of blue cheese masks their taste. Great recipe, & easier than the one I had that calls for roasting the sprouts. Thanks!

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    Still new to this gluten free lifestyle for husband's celiac disease - I thought cheeses such as bleu cheese and Roquefort were off limits because the molds in them were grown on wheat.

    No, most blue cheese uses laboratory produced cultures. The ancient form of deriving the cultures involved growing the mold on bread in caves, but that is no longer how it is done in most, if not all blue cheeses.

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    I was told that Blue Cheese is not gluten free as they grow the mold involved on gluten bread...am I wrong in this??

    No, most blue cheese uses laboratory produced cultures. The ancient form of deriving the cultures involved growing the mold on bread in caves, but that is no longer how it is done in most, if not all blue cheeses.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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