Saturday, March 1, 2014


~ Kalyn's Kitchen

1 lb. brussels sprouts
1/4 c. chopped pecans
2-3 T olive oil, plus more for greasing pan
salt, to taste
pepper, to taste
2-3 T. crumbled gorgonzola

Preheat oven to 350 degrees.  Brush roasting pan with a tiny bit of oil.  Trim the ends of brussels sprouts, if needed, then cut lengthwise into quarters.   Place sprouts and pecans in a bowl, then toss with olive oil, salt, and pepper.  Spread sprouts in a single layer on roasting pan and roast for 30-35 minutes or until they are tender and starting to brown on edges, stirring once or twice.  Remove from oven and toss with gorgonzola before serving.

Notes: The original recipe says you can skip the gorgonzola and toss with 2 teaspoons of butter instead.  I'm sure it's good that way, but I haven't tried it.  We have, however, used feta instead of gorgonzola sometimes. We always have chopped almonds in the house, so I use them instead of pecans.

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