The very best recipes of all are probably ones that people excitedly describe and urge their friends to try, and if that's true, then this recipe for Roasted Brussels Sprouts with Pecans must be doubly good. First my friend Trudy told me about the roasted brussels sprouts with pecans that were such a hit when she made them. Pecan Brussels Sprouts from The Blackberry Farm Cookbook were the ones Trudy made, and I found that recipe online and adapted it a little for the Roasted Brussels Sprouts with Pecans pictured above.
Then, when I mentioned on Twitter that I was making them, Sean from Hedonia shared that he makes roasted brussels sprouts with hazelnuts, and always tosses the hot sprouts with a little bit of crumbled blue cheese, like the photo above. I loved the idea, so I tossed half the batch with some Gorgonzola cheese as Sean had suggested. Whether or not you're opting for the addition of blue cheese or Gorgonzola, this recipe is a keeper!
(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. Phase One Recipes are also Low-Carb and Gluten-Free. This recipe was first posted a few years back with my collection of Carb-Conscious Thanksgiving Recipes, and I think this would make a great side dish for the big Thanksgiving celebration.)
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(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. Phase One Recipes are also Low-Carb and Gluten-Free. This recipe was first posted a few years back with my collection of Carb-Conscious Thanksgiving Recipes, and I think this would make a great side dish for the big Thanksgiving celebration.)