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Roasted Brussels Sprouts with Pecans and Gorgonzola

Roasted Brussels Sprouts with Pecans and Gorgonzola are really a wow, but make them without the Gorgonzola if you prefer! And these tasty brussels sprouts are low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

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Roasted Brussels Sprouts with Pecans and Gorgonzola found on KalynsKitchen.com

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 it 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 Pecan Brussels Sprouts from The Blackberry Farm Cookbook, and I found that recipe online and adapted it a little back in 2009. And when I was talking about them on Twitter, Sean from Hedonia 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. And the most recent comment on the recipe is from my niece Alyson, whose husband Nick is quoted as saying, “These brussels sprouts with gorgonzola are on point!”

Roasted Brussels Sprouts with Pecans and Gorgonzola is something I would love to have on the table for Thanksgiving, although Brussels Sprouts Salad is another one of my Thanksgiving faves. If you’re still narrowing down the menu, I’ve shared 25+ Low-Carb and Gluten-Free Holiday Recipes and The BEST Low-Carb and Gluten-Free Thanksgiving Side Dishes, so you should have plenty of options.


Roasted Brussels Sprouts with Pecans and Gorgonzola found on KalynsKitchen.com

Preheat oven to 350F/175C. Brush a large roasting pan with olive oil. Trim off the stem ends of the brussels sprouts; then cut each one into fourths or halves, depending on how big they are. Toss brussels sprouts and pecans with olive oil and a generous amount of salt and pepper. Spread them out on the baking sheet, cook about 10 minutes, and then stir.

Roasted Brussels Sprouts with Pecans and Gorgonzola found on KalynsKitchen.com

Continue roasting until the sprouts are tender and starting to brown a bit on the edges, about 30-35 minutes. Toss the hot sprouts with the Gorgonzola (or a little butter if you’re skipping the cheese.)

Roasted Brussels Sprouts with Pecans and Gorgonzola

Serve hot and wait for compliments! If you like the idea of cheese but Gorgonzola is not your thing, I think some crumbled Feta or grated Parmesan would also be wonderful.

More Delicious Ideas for Brussels Sprouts:
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen
Fried Brussels Sprouts Leaves with Lemon and Chili Flakes ~ A Beautiful Plate
Easy Brussels Sprouts Gratin with Swiss and Parmesan ~ Kalyn’s Kitchen
Brussels Sprouts Caesar Salad ~ A Mind Full Mom
Roasted Brussels Sprouts with Avocado and Pecans ~ Kalyn’s Kitchen
Crispy Asian Brussels Sprouts ~ The BakerMama

Roasted Brussels Sprouts with Pecans and Gorgonzola

Ingredients:

  • 1 – 1 1/2 lb. fresh brussels sprouts
  • 1/2 cup chopped pecans (more or less to taste)
  • 4 tsp. olive oil, plus a bit more to brush the baking sheet
  • salt and fresh ground black pepper to taste
  • 1/4 – 1/2 cup crumbled Gorgonzola cheese
  • If not using the Gorgonzola, you can toss the hot brussels sprouts with 1-2 T butter.

Directions:

  1. Preheat oven to 350F/175C. Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel.
  2. 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.
  3. Chop pecans with  a knife and measure out desired amount.
  4. 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.)
  5. 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.
  6. Toss the hot brussels sprouts and pecans with Gorgonzola Cheese (or butter) before serving. Serve hot.

Recipe adapted from Pecan Brussels Sprouts fromThe Blackberry Farm Cookbook, the idea of adding Gorgonzola cheese from Sean of Hedonia.

All images and text ©

Roasted Brussels Sprouts with Pecans and Gorgonzola found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted 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 low-carb dish would be pretty South Beach Diet friendly as well. Naturally, the versions without butter or Gorgonzola cheese are better for South Beach because 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 butter or Gorgonzola.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Roasted Brussels Sprouts with Pecans and Gorgonzola found on KalynsKitchen.com

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55 comments on “Roasted Brussels Sprouts with Pecans and Gorgonzola”

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. Kayln,
    This would be a PERFECT side dish for thanksgiving!!!! Thanks for sharing!!!

  6. Yum, roasted brussel sprouts are one of my favorite things. I love your nuts and cheese idea.

  7. 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.

  8. We made roasted sprouts yesterday. I will have to add the cheese next time.

  9. 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

  10. 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.

  11. 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!

  12. 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.

  13. Jamie, I am seriously drooling at the thought of Brussels sprouts au gratin with Gruyere cheese and walnuts!

  14. I'm so glad to find this recipe! I just bought Brussel Sprouts, and had no idea what to do with them. thanx!!!

  15. I. Love. Brussels. Sprouts. And these look absolutely amazing. I love the addition of pecans and (swoon!) gorgonzola. YUM!

  16. Alecho, so glad that worked out!

    Sarah, they seriously are just as good as you're imagining!

  17. 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.

  18. 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

  19. 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.

  20. 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.

  21. I arrived on your blog today to view the roasted carrots recipe….lookng a little further I found your brussel sprouts—Gorgonzola, yes please!

  22. Debi, I'm totally in agreement on the Gorgonzola!

  23. 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) :))

  24. Nati, so glad you liked it. I went to Puerto Rico once, what a beautiful place!

  25. am not a big fan of brussels sprouts but yours look delicious.

  26. 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

  27. 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.

  28. 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!

  29. 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.

  30. PJ, so glad you liked it. I like the way you made your own variation!

  31. 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!

  32. Wolfenlion, so glad you liked them (and I never liked brussels sprouts when my mom made them either!)

  33. These were a hit at our house yesterday, Kalyn. Even among people who don't usually care for Brussels sprouts!

  34. Barbara, glad to hear it.

  35. 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!!

  36. I am sorry, but this was the WORST brussel sprout recipe I have ever tasted. My husband and I love brussel sprouts, but we ended up sending this one down the disposal! No real flavor….nothing!

  37. Anonymous, many people have tried it and loved it. Sorry it didn't work for you.

  38. 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!

  39. Thanks Bonnie! Glad to know you liked it.

  40. My son-in-law, heretofore a "non-appreciator" of Brussels sprouts, actually had several helpings and asked to take the leftovers home with him!

  41. Barbara, great to hear we could convert him to appreciate brussels sprouts; thanks for letting me know!

  42. 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.

  43. Ah, so glad to hear you're still enjoying it!

  44. Without gorgonzola? Oh no, I'll have this with cheese, please. Such a great combination, especially for Thanksgiving.

  45. Lydia, I agree. THERE MUST BE GORGONZOLA!

  46. 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. 

  47. Headed to store to buy ingredients for this recipe. Something different for Thanksgiving this year!

  48. My family says they want this dish at every holiday! SOOO good. Thanks, hope you had a wonderful Thanksgiving!

  49. Just made these and they were amazing!! This will now be my go to recipe for Brussels Sprouts!

  50. Made these again for Christmas. Winner!!

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