Teresa’s Roasted Brussels Sprouts

by | Sep 3, 2012 | Side Dishes, Vegetable Recipes

Some of the neighboring cabins at Hebgen Lake

When my daughters and I went to Montana in July we stayed at the log cabin my uncle Ken and his wife Vivian built about 20 years ago at Hebgen Lake near West Yellowstone. There are other cabins nearby and the cabin owners have become good friends that watch out for each other and entertain one another.

The “N” family that owns the cabin nearest to my aunt and uncle’s cabin is from Kansas and they have become very close friends with my cousin Becky and her family.  We’ve had a lot of fun times with the N family–our kids have gone ziplining together, us moms went antiquing together, and sometimes we’d just meet in West Yellowstone and hang out.

Our kids clowning around and ziplining together

Theresa N has quite a talent for recycling and repurposing furniture and other items giving them a new life. She also has a great talent for putting them all together with existing decor for herself and others. It is great fun to go antiquing with her to see the things that catch her eye and to hear what she would do with them.  Her cabin showcases her talents.

The N Family cabin showcases Teresa N’s talents

One night the N family had us all over for dinner and Teresa N, with the help of her husband, made us some great Cuban pork loin served with black rice and beans. The vegetable side Teresa served was a roasted Brussels sprouts dish that was delicious. My daughters love Brussels sprouts and they were in heaven. Teresa has been kind enough to provide us with the directions for making her Brussels sprouts. I can’t wait to try them at home!

Cuban pork tenderloin and black rice and beans

Teresa’s roasted Brussels sprouts

Teresa’s Roasted Brussels Sprouts


  • Brussels sprouts
  • Olive oil
  • Apricot preserves
  • Walnuts
  • Blue cheese
  • Coarse salt and pepper to taste
  • Chopped garlic to taste


Parboil the Brussels sprouts, drain, allow to cool enough for handling. When the sprouts are cool enough to handle, split them in half and toss with melted apricot preserves and olive oil.  Lay the sprouts on a cookie sheet or broiler pan. Scatter walnuts and blue cheese over the top and then sprinkle with coarse pepper, salt, and garlic. Roast at 450 degrees F until Brussels sprouts are slightly browned.

Always take the time to enjoy and celebrate family, friends, and life.