Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Pan-Roasted Brussels Sprouts (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Pan-Roasted Brussels Sprouts (Gluten-Free) - The finished pan-roasted Brussels sprouts. Photo: cc--megan.chromik
    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

    Celiac.com Sponsor (A12):
    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.



    User Feedback

    Recommended Comments

    Guest Chris Greten

    Posted

    Got got some organic Brussels sprouts, can't wait to try these tomorrow!!! Thanks!!!

    Link to comment
    Share on other sites
    Guest Nina T

    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.

    Link to comment
    Share on other sites
    Guest Lynne Whaley

    Posted

    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.

    Link to comment
    Share on other sites
    Guest Jen

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

    Link to comment
    Share on other sites
    Guest stacey

    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!

    Link to comment
    Share on other sites
    Guest admin
    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.

    Link to comment
    Share on other sites
    Guest admin
    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.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    As summer comes to an end, this fresh salad is a great way to capture the last of the sunny months. Citrus brings out the best in beets and compliments the sweet blueberries. The creamy dressing pairs nicely with other fruit as well, I like to make a little extra for my lunch or breakfast.
    Ingredients:
    1 pint blueberries
    2-3 beets
    ½ cup plain yogurt
    Juice from 1 orange, divided
    ¼ cup feta cheese
    2 tablespoons olive oil
    2 teaspoons fresh lemon juice
    2 teaspoons fresh thyme, minced
    Salt and pepper to taste
    Directions:
    Preheat oven to 400°F.
    Remove the tops and roots of the beets and peel them. Cut beets into ½-inch chunks and spread out on a baking sheet. Toss with olive oil and thyme. Roast for 30-40 minutes, until tender.
    Remove from the oven and...


    Amie  Valpone
    5 Gluten-Free Ways with Tomatoes
    Celiac.com 02/13/2012 - Here are 5 quick n' easy ways to enjoy Tomatoes in meals, snacks and desserts.
    Escarole Salad with Cherry Tomatoes & Pistachios (1 cup pistachios, 2 sliced tomatoes, 2 Tbsp. flax oil, 1 Tbsp. balsamic vinegar, 1 segmented orange, 1 head escarole, leaves torn). Puree half the pistachios, oil and balsamic in a blender. Toss orange segments with sliced tomatoes, escerole and dressing; season. Top with remaining nuts.
    Tomato Garlic Oil (1/3 cup extra virgin olive oil, 2 finely chopped persimmons, 1 clove crushed garlic). In a small saucepan over low heat, cool oil, 1 cup grape tomatoes, halved and garlic for 5 minutes.  Remove from heat add sea salt; set aside to cool. Discard garlic. Refrigerate for up to 4 days.



    Jefferson Adams
    Summer's almost over, but if you want a quick, easy to make salad that tastes amazing and makes you feel like you're basking in the July sun, then try this little trick: Toss some feta cheese over watermelon chunks. Then sit back and enjoy as the looks on your guests faces move from puzzled to intrigued to outright delighted. Be sure to relish the 'Mmmms' and 'Ooooos' and 'Awwws' that follow as they make their pleasure known.
    Yes, you read it right: Watermelon and feta cheese.
    With a simple recipe like this, it's hard to know who gets first credit. I had it at a friend's house over the summer, and loved it. My friend topped off his version with fresh mint and red onions, which I don't think add much to the salad.
    This version omits the onions, and substitutes arugula for the mint...


    Jefferson Adams
    Celiac.com 09/09/2014 - Looking for a winning summertime drink that will please the kids and put a smile on the faces of your grown-up guests?
    This recipe delivers tasty, refreshing lemon-watermelon coolers that also happen to make good mixers for grown-up drinks.
    Ingredients:
    4 cups seedless watermelon chunks (about 1 pound) 1½ cups lemonade 8-10 fresh mint sprigs Directions:
    In a blender, puree the watermelon and lemonade, and strain into a pitcher.
    Muddle the mint in a glass, add ice, and top with cooler.
    For a tasty, refreshing grown-up cooler: Add vodka, clear rum, or silver tequila as desired.


  • Recent Activity

    1. - Barcino replied to Barcino's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Antibodies went up

    2. - Scott Adams replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Daughter waiting for appointment

    3. - Barcino posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Antibodies went up

    4. - jjiillee replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Daughter waiting for appointment

    5. - BoiseNic replied to BoiseNic's topic in Dermatitis Herpetiformis
      7

      Skinesa


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,310
    • Most Online (within 30 mins)
      7,748

    KristaS
    Newest Member
    KristaS
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.3k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Ems10
      7
    • Celiacsugh
    • BoiseNic
      7
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...