My job has gotten crazy busy so I have been a little slow on the blogging these past couple weeks. But do not worry, I have an AMAZING recipe for you that is totally worth the wait. 🙂
I made these brussels sprouts on Thanksgiving and they were a HIT! We had a big Thanksgiving this year at our house — 14 of our family members total! We don’t have a huge family so that’s a record for us.
I love brussels but I know many people do not share my love so I figured there would easily be plenty of leftovers for me to enjoy. But these were swiped up like lightning! And these are so festive for the holidays, all party guests will love how they look in addition to how great they taste. 🙂
Preheat your oven to 400 degrees. Cut brussels sprouts in half and toss lightly in just enough olive oil to coat them and season with salt and pepper. Roast brussels cut side down for about 10 minutes. After they have started roasting add in fresh cranberries and roast for another 10-15 minutes.
You could use dried cranberries instead of fresh but I really recommend using fresh. The dried ones have a LOT of added sugars that are not necessary at all in this recipe. Take the pan out of the oven when brussels are cooked and cranberries are beginning to burst.
Put brussels and cranberries into a bowl and add the toasted pecans and Gorgonzola cheese (in these pictures I saved the gorgonzola until the end and served it on the side for people who wanted it — its still great when served on the side but the cheese will get a little melty and delicious if you mix it in soon after the brussels finish cooking).
Mix together and drizzle with maple syrup (use the real stuff!!) and balsamic vinegar. Serve and enjoy!!