Roasted Brussels Sprouts with Cranberries, Pecans, and Gorganzola

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What if I told you, I knew how to make vegetables look and TASTE amazing?  Well put aside all your traumatic childhood memories of having to eat boring, bland, brussels sprouts, and embrace a new love for these little guys!

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You know how every once in a while, a child is born into this world, that actually ENJOYS vegetables?

I was one of those children.

IMG_6900I’ve always liked pretty much everything, and I mean, EVERYTHING. I’ve always said, I’ll try anything twice before I write it off for good. But even then, I’ll probably come back to it in a few years and retry it, kind of like how I am with ex boyfriends… sad, I know.

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I remember actually asking my mom to make brussels sprouts for dinner.

Told you I was weird.

I even specifically remember ordering spinach enchiladas with goat cheese, instead of ordering normal child-like things, like chicken strips, or a grilled cheese off the kids menu.

Now do you believe that I was weird?

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Brussels sprouts are one of those vegetables that people either HATE, or they really like, and despite my natural ability to love vegetables, I bet even people who swear they hate Brussels sprouts, will at least be able to tolerate these ones. I think they’ve been plagued with a bad reputation due to the fact that most people just steam the death out of them, then if you’re lucky, maybe they’ll sprinkle it with a little salt… but not these!

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These are roasted until tender and caramelized, then tossed with sweet dried cranberries, toasty pecans, and tangy gorgonzola cheese. I don’t normally get this excited about vegetables (I’m not THAT weird), but these are just so simple to make, and would make the perfect addition to your Thanksgiving meal, or just as an easy peasy weeknight side!

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P.S. Am I the only one who thought they were pronounced as “Brussel Sprouts” ?! Since when was there an “S” at the end of “Brussel”?! Thank goodness for spell check. 😉

This post was sponsored by STAR Fine Foods, however all thoughts and opinions expressed are 100% my own.

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Roasted Brussels Sprouts with Cranberries, Pecans, and Gorganzola
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An impressive, but deceivingly simple side dish, that is just as delicious as it is beautiful!
Roasted Brussels Sprouts with Cranberries, Pecans, and Gorganzola
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Votes: 0
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You:
Rate this recipe!
Print Recipe
An impressive, but deceivingly simple side dish, that is just as delicious as it is beautiful!
Servings
8-10servings
Servings
8-10servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 425 degrees Farhenheit. Place brussel sprouts onto a large rimmed baking sheet and toss with olive oil, salt, and pepper. Lay all of the brussel sprouts cut side down, and bake for 20-25 minutes, or until tender.
  2. Add the pecans and cranberries to the brussel sprouts, and combine. Bake for an additional 5 minutes. Let cool slightly, and toss in the gorganzola cheese and serve.
Recipe Notes

Roasting the brussel sprouts cut side down, will help the bottoms carmelize and turn golden brown.

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3 thoughts on “Roasted Brussels Sprouts with Cranberries, Pecans, and Gorganzola

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