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. Heat the oven to 400 degrees F (200 degrees C).
2. In a small bowl, whisk the balsamic vinegar with the olive oil, salt, and pepper until combined.
3. Put the Brussels sprouts in a large bowl, drizzle the balsamic mixture over the top, and toss until they are coated all over.
4. Arrange the Brussels sprouts on a baking sheet in an even layer. Roast for 20 minutes, giving them a stir at the halfway point.
5. Take the pan out of the oven and scatter the pecans and Gorgonzola over the Brussels sprouts. Slide it back into the oven for 5 minutes more, or until the cheese has melted and the sprouts are tender. Serve warm.