Roasted Brussels Sprouts with Pecans and Gorgonzola
Roasted Brussels Sprouts with Pecans and Gorgonzola are a wow for a low-carb and gluten-free side dish for anyone who loves Gorgonzola!
PIN Roasted Brussels Sprouts with Pecans and Gorgonzola.
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 or use one of the other cheese 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 I found the recipe online and adapted it 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!”
What ingredients do you need?
- Brussels Sprouts
- 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.
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 Roasted Brussels Sprouts with Pecans and Gorgonzola:
(This is just a summary of the steps; scroll down for complete printable recipe with nutritional information.)
- 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:
- Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts
- Easy Brussels Sprouts Gratin
- Brussels Sprouts Salad with Bacon, Almonds, and Parmesan
- Sweet Potatoes and Brussels Sprouts
- Roasted Shredded Brussels Sprouts
Roasted Brussels Sprouts with Pecans and Gorgonzola
Roasted Brussels Sprouts with Pecans and Gorgonzola are really a wow for a low-carb and gluten-free side dish!
- 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)
- 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.
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.
Amount 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:
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 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 can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2010 and I’ve made it many times since then. It was last updated with more information in 2021.
59 Comments on “Roasted Brussels Sprouts with Pecans and Gorgonzola”
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!