Brussels Sprouts with Pecans and Gorgonzola
Brussels Sprouts with Pecans and Gorgonzola are a wow for a low-carb and gluten-free side dish for anyone who loves Gorgonzola! And this might become your favorite way to cook Brussels Sprouts!
PIN Brussels Sprouts with Pecans and Gorgonzola to try it later.
When I first posted Brussels Sprouts with Pecans and Gorgonzola, I said “with or without Gorgonzola” in the recipe title. Then when I made this again to take better photos, both Kara and I swooned over the melted Gorgonzola, so I decided adding Gorgonzola Cheese was not optional!
Of course if you make your roasted Brussels Sprouts just with pecans or use one of the other cheeses I’m going to recommend, 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 and adapted it back in the earlier days of my blog. And then 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!”
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Brussels Sprouts
- pecans
- Olive Oil (affiliate link)
- salt and black pepper
- Gorgonzola cheese
What other cheese can you use if you don’t like Gorgonzola?
If you like the idea of cheese but Gorgonzola is not your thing, I think some crumbled Feta, grated Parmesan, or even crumbled goat cheese would also be wonderful.
Can you use another type of nuts for this recipe?
If you don’t have pecans, walnuts or slivered almonds would be delicious in this.
How low in carbs are the Brusssels Sprouts with Pecans and Gorgonzola?
This delicious way to cook Brussels Sprouts only has about 6 net carbs per serving!
Want more options for Thanksgiving Brussels Sprouts?
If you’re still narrowing down the menu, I’ve shared lots more Brussels Sprouts ideas in Keto Brussels Sprouts Recipes so for Brussels Sprouts fans, I’ve got you covered.
How to make Brussels Sprouts with Pecans and Gorgonzola:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 350F/175C. Brush a large roasting pan with olive oil.
- Trim off stem ends of the Brussels Sprouts; then cut each one into fourths or halves, depending on how big they are.
- Chop pecans, then toss Brussels Sprouts and pecans with olive oil, salt, and pepper.
- Spread them out on the baking sheet, roast about 10 minutes, and then stir.
- Continue roasting until the sprouts are tender and starting to brown a bit on the edges, about 30-35 minutes.
- Toss the hot sprouts and pecans with the Gorgonzola (or another type of cheese if you prefer.)
- Serve hot and wait for compliments!
More Delicious Recipes with Brussels Sprouts:
- Easy Brussels Sprouts Gratin
- Brussels Sprouts Salad with Bacon, Almonds, and Parmesan
- Sweet Potatoes and Brussels Sprouts
Brussels Sprouts with Pecans and Gorgonzola
Brussels Sprouts with Pecans and Gorgonzola are really a wow for a low-carb and gluten-free side dish! And this is a perfect Thanksgiving side dish for people who like these ingredients.
Ingredients
- 1 lb. fresh Brussels Sprouts
- 1/4 cup chopped pecans (more or less to taste)
- 1 T olive oil, plus a bit more to brush the baking sheet
- salt and fresh ground black pepper to taste
- 1/4 cup crumbled Gorgonzola cheese (see notes)
Instructions
- Preheat oven to 350F/175C.
- Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel.
- Trim ends of Brussels Sprouts if needed, then cut each lengthwise into fourths or halves if they're small. Don't worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor.
- Chop pecans with a knife and measure out desired amount.
- Put Brussels Sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I would use a generous amount of salt and pepper since there's no other seasoning.)
- Arrange Brussels Sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the brussels sprouts would get browned.
- Toss the hot Brussels Sprouts and pecans with Gorgonzola Cheese (or butter) before serving. Serve hot.
Notes
If not using the Gorgonzola, you can toss the hot Brussels Sprouts with another type of cheese or just 1-2 T butter. If you're cooking for a large crowd you can get away with 1 1/2 times the recipe on a single baking sheet, but I wouldn't double it unless you use two pans.
Recipe adapted from Pecan Brussels Sprouts from The Blackberry Farm Cookbook (affiliate link); the idea of adding Gorgonzola cheese from My friend Sean.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 149Total Fat 11gSaturated Fat 3gUnsaturated Fat 8gCholesterol 6mgSodium 266mgCarbohydrates 10gFiber 4gSugar 2gProtein 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Brussels Sprouts with Pecans and Gorgonzola would be a great side dish for any low-carb eating plan. And no matter which variation you use, this would be pretty friendly for the original South Beach Diet as well. It’s true for South Beach followers that there is already some fat in the pecans and olive oil, but for a holiday like Thanksgiving I wouldn’t worry about using the small amount of Gorgonzola.
Find More Recipes Like This One:
Use Holiday Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for kicked-up roasted Brussels Sprouts that are made amazing with pecans and gorgonzola was posted in 2010 and I’ve made it many times since then. It was last updated with more information in 2024.
61 Comments on “Brussels Sprouts with Pecans and Gorgonzola”
Can I make ahead and freeze?
No, I definitely wouldn’t recommend that. Roasted vegetables are meant to be eaten right when they come out of the oven.
Can this be made ahead of time? I’m going to have turkey and stuffing in my oven.
I haven’t ever made it ahead.
It *might* work to cook them earlier and reheat before you toss with the pecans and Gorgongola, but I haven’t done it that way so I really can’t say.
Oh, these BS look yummy! Can’t wait to try it cause I usually don’t add cheese to them. Probably not for my Thanksgiving table cause the blue would cause some flavors to clash, but I will be making these!
Hope you enjoy Mimi!
I’m not able to calculate nutritional information at this time. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
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Made these again for Christmas. Winner!!
Thanks Janice! Love that you have enjoyed them so much!
Just made these and they were amazing!! This will now be my go to recipe for Brussels Sprouts!
So glad you liked it. Definitely this is one of my go-to recipes as well!
My family says they want this dish at every holiday! SOOO good. Thanks, hope you had a wonderful Thanksgiving!
Thanks Janice, so glad to hear that. And sorry I spelled your name wrong above, fixing now!
Headed to store to buy ingredients for this recipe. Something different for Thanksgiving this year!
Hope you enjoy Janice; happy Thanksgiving!
I made these for dinner tonight. Here is a direct quote from Nick, “these brussel sprouts with gorgonzola are on point!” They were absolutely delicious.
Yaay, so glad you guys enjoyed them!
Lydia, I agree. THERE MUST BE GORGONZOLA!
Without gorgonzola? Oh no, I'll have this with cheese, please. Such a great combination, especially for Thanksgiving.
Ah, so glad to hear you're still enjoying it!
I never knew I liked brussel sprouts before I discovered this recipe back 2 years ago (I think when you first posted it). I just pulled it out for the first time this season – yum. I still haven't found another way to cook them that makes me quite so happy.
Barbara, great to hear we could convert him to appreciate brussels sprouts; thanks for letting me know!
My son-in-law, heretofore a "non-appreciator" of Brussels sprouts, actually had several helpings and asked to take the leftovers home with him!
Thanks Bonnie! Glad to know you liked it.
I made this recipe for the millionth time (a little exaggerated, maybe) yesterday, and it was absolutely fabulous. It is this recipe that made me realize that Brussels sprouts are now my favorite vegetable!
I've got pecans (they have only now become available in Estonia) and last week I bought a packet of frozen brussels sprouts (also, not very widely available over here). I hadn't really decided what to use the cabbage for, but I've got an idea now 🙂
Thank you, Kalyn!!
Barbara, glad to hear it.
These were a hit at our house yesterday, Kalyn. Even among people who don't usually care for Brussels sprouts!
Wolfenlion, so glad you liked them (and I never liked brussels sprouts when my mom made them either!)
Kalyn, After trying my mother's Brussel Sprouts as a teenager, I vowed to never touch them again. Fifteen years later I must say, these are not my mother's sprouts! These are delicious! The picture and thought of Gorgonzola cheese sold me and I knew it would be a winner. My husband and I devowered the entire batch as soon as it came out of the oven. Thank you for another delicious and healthy recipe!
PJ, so glad you liked it. I like the way you made your own variation!
wow, Kalyn, I want to thank you for this recipes. I never enjoyed Brussels sprouts before but roasting it your way changed that for me! I added slivered almonds instead of pecans and added some crushed red chili flakes alongwith salt & pepper; and just before eating I sprinkled some fresh lemon juice.. delicious! thanks for sharing.
Tobias, I used to not be a fan at all, but they have definitely grown on me, and these are some of the best I've had!
Doodles, me too!
Laura, glad you liked it. I did like the sound of that recipe with the Gruyere cheese too!
I made these the other night and had to substitute walnuts. (Had forgotten that I used the last of my pecans in some cookies I'd made the week before.) It was quite good, even with walnuts, although I used a bit too many…that's what I get for not measuring. Now I see the comment about sprouts, walnuts, and gruyere. Will be trying that next.
Kaylyn, here's the deal if you put gorgonzola on cardboard I would probably eat it. This could be a good addition to the Thankful meal……thank you
am not a big fan of brussels sprouts but yours look delicious.
Nati, so glad you liked it. I went to Puerto Rico once, what a beautiful place!
Just made it, my goodness it was so good! Bought them in Costco too. Seems roasted veggies are the way to go. Didn't put cheese 'cause had delicious paté (also Costco's) avec. Mmmmmmm Thanks Kalyn!!! (I'm Bernard's (French) wife, Nati (Puertorican) :))
Debi, I'm totally in agreement on the Gorgonzola!
I arrived on your blog today to view the roasted carrots recipe….lookng a little further I found your brussel sprouts—Gorgonzola, yes please!
Frenchie, I think you're right that brussels sprouts are *in*. Who would have thought it might happen?
Johanna, happy summer. I would trade my brussels sprouts for summer I think. But if you can't trade, they're pretty good.
RossS, do try with fresh brussels sprouts! Even better. Happy to hear we might be turning you into a brussels sprouts convert.
This is coming from a life long Brussel Sprouts hater..Good stuff, Kalyn! I'll make this again. Next time I won't use frozen brussel sprouts, they were off color due to time in the freezer and not too crunchy, but the overall flavor was good! Definitely will make this again.
mmm – whoever tried to make us all hate brussels sprouts when there are so many delicious ways to eat them – I want to try this but it is 36 C today – will keep it for a cool day
I don't think that there is a better side dish for this season. I have grown up loving brussels sprouts so I am very glad that they are so "in" now, finally people can realize what they've been missing out on.
Alecho, so glad that worked out!
Sarah, they seriously are just as good as you're imagining!
I. Love. Brussels. Sprouts. And these look absolutely amazing. I love the addition of pecans and (swoon!) gorgonzola. YUM!
I'm so glad to find this recipe! I just bought Brussel Sprouts, and had no idea what to do with them. thanx!!!
Jamie, I am seriously drooling at the thought of Brussels sprouts au gratin with Gruyere cheese and walnuts!
Aren't the crisp single leaves that fall off the best? I call them Brussels sprout chips, and I tend to snitch them before they are put on the table. I love the idea of tossing them with blue cheese. This weekend I made Brussels sprouts au gratin with Gruyere cheese and walnuts. Very delicious as well. I am so glad to see that so many people are willing to give Brussels sprouts another chance.
Amanda, I did eat some for my (late) breakfast one day!
Sean, such a brilliant combination. Thanks again for sharing it. I think this is going to be my favorite way to cook brussels sprouts.
Dara, it took me a while to warm up to them too, but this recipe would win anyone over (well, as long as they like blue cheese.)
Lydia, best brussels sprouts ever! I highly recommend them.
Miranda, you're welcome. (And I agree!)
Karen, all credit for the idea to Trudy and Sean, but definitely a winner.
Barbara, if you like blue cheese, this will win you over.
Maria, highly recommend the blue cheese.
Gissie, very intrigued by the idea of a little nutmeg with brussels sprouts. Hope you like this version too.
Joanne, it's funny because after I had made this, talked to Sean on Twitter, tried the version with Gorgonzola, and posted this recipe I was looking at my del.icio.us links and I saw a recipe for butternut squash with pecans and blue cheese that I saved last year. I'm definitely going to try that next!
I find this recipe to be so interesting (and delicious) because I've seen a similar one that uses butternut squash instead of brussels sprouts. Crazy how fall foods go well with the same flavors/ingredients as each other.
I live in Belgium and I love are brussels sprouts but in Belgium we put a little nutmeg to the sprouts and it is sooooo goed ,I like the recipe with nuts and gorgonzola so I will try it,thank you for the recipe
We made roasted sprouts yesterday. I will have to add the cheese next time.
I've only eaten brussel sprouts twice in my life. I cooked them once recently and my boys like them. This combination sounds nice. I might give them one last shot.
Yum, roasted brussel sprouts are one of my favorite things. I love your nuts and cheese idea.
Kayln,
This would be a PERFECT side dish for thanksgiving!!!! Thanks for sharing!!!
Okay, I don't even like Brussels sprouts, but now I want to make this dish. With gorgonzola (thanks, Sean!), of course. The photos are gorgeous, and that plus blue cheese really got my attention.
Over the years, Brussels sprouts have weaseled their way into my good graces. I find the recipe with hazelnuts and Gorgonzola particularly appealing. This would make the perfect Thanksgiving side dish.
This has become a Thanksgiving staple at our friend's place. I just love the combination of brussels sprouts with nuts and blue cheese, and gorgonzola is an optimal choice. Now I want some.
oh my gawd, kalyn! this sounds soooooo good. it's only 10:45 in the morning but i wish i had a huge bowl of these to chow down on!