Roasted Brussels Sprouts with Pecans and Gorgonzola

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped pecans
• 2 tablespoons crumbled Gorgonzola cheese
• 1 tablespoon balsamic vinegar

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, salt and pepper.
3. Place Brussels sprouts in a large bowl and pour the balsamic mixture over them. Toss to coat evenly.
4. Spread the Brussels sprouts onto a baking sheet and roast for 20 minutes, stirring once halfway through cooking time.
5. Remove from oven and sprinkle with pecans and Gorgonzola cheese. Return to oven for an additional 5 minutes or until cheese is melted and Brussels sprouts are tender. Serve warm.