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 Gorgonzola, you can toss hot Brussels sprouts with 1-2 tbsp butter.
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 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 hot Brussels sprouts and pecans with Gorgonzola (or butter) and serve hot.