Broil Roast with Brussel Sprouts and Blue Cheese

Broil Roast with Brussel Sprouts and Blue Cheese

Peter Hoffman


  • 2 cloves garlic
  • 1 sprig rosemary
  • 1 pint Brussel sprouts
  • 1 medium red onion
  • 1/4 lb Stilton or Roquefort cheese
  • Olive oil
  • 1/2 lemon
  • 1 La Cense London Broil Roast


Slowly defrost the roast. Using a food processor or mortar and pestle, make a paste of garlic and chopped rosemary and some salt. Spread on London Broil and let marinate for at least an hour, preferably overnight. Preheat oven to 400°. Clean brussel sprouts, removing any loose outside leaves. Cut them in half through the root base and give them a toss in olive oil with salt and pepper. Place them on a roasting pan and cook in hot oven for 25 minutes or until they are slightly caramelized and tender enough to cut easily. Cut the onions into rounds, give them a toss in oil with salt and pepper, and roast in the same way as the sprouts. This can also be done on the grill, when you cook the roast. Preheat broiler or prepare barbeque (medium-high heat). Broil or grill roast until cooked to desired doneness. Let roast rest for 10 minutes and then slice thinly crosswise. Toss the sprouts with onion rings and crumble blue cheese into mixture. Season and add a bit of oil. Squeeze in lemon. Set on top of roast slices and serve.

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