Roasted Brussels Sprouts with Pecans and Gorgonzola are really a wow for a low-carb and gluten-free side dish, but make them without the Gorgonzola if you prefer! Use Thanksgiving Recipes to find more recipes like this one.
I’ll be honest, when I first posted these Roasted Brussels Sprouts with Pecans and Gorgonzola, I said “with or without Gorgonzola” in the recipe title. Then when I made this again recently to take better photos, both Kara and I swooned over the melted Gorgonzola, so I decided adding the Gorgonzola Cheese was not optional!
Of course if you make your roasted Brussels Sprouts just with pecans, I’m never going to know. But if you like Gorgonzola cheese even the tiniest little bit, you’re going to love it in this recipe.
And this recipe has a lot of fans! I first heard about the idea of roasting pecans with Brussels Sprouts from a friend who tried then in The Blackberry Farm Cookbook (affiliate link) and I found that recipe online and adapted it a little back in the earlier days of my blog. And when I was talking about them on Twitter, my friend Sean gave me the recommendation of tossing the hot sprouts with a little bit of crumbled blue cheese and shared how much he loved that combination.
Now I have friends and family members who make these every year! And one comment on the recipe is from my niece Alyson, whose husband Nick is quoted as saying, “These brussels sprouts with gorgonzola are on point!”