I realize Brussels sprouts aren’t everyone’s favorite vegetable. I hated them as a kid and didn’t even try them again until I was in college. Usually I roast Brussels sprouts with bacon. Because bacon makes everything taste better, right? But for this recipe, I tried something different. And it’s so delicious. Roasted Brussels Sprouts with Brie and Pecans is now my new go-to way to cook Brussels sprouts. Also, I think you could still add bacon, if you wanted.
Kris was a little skeptical of me adding brie to Brussels sprouts. He immediately asked where the bacon was when he saw that I was making Brussels sprouts. Unfortunately, (or fortunately) for Kris, we had had bacon with breakfast that day and so I decided that we didn’t need bacon again with dinner. I really only came up with this recipe because I didn’t want us to have bacon twice in one day.
Roasted Brussels sprouts with brie and pecans would be a perfect side dish for Thanksgiving. Or I’d pair it with steak. The recipe is really easy to make. The most time consuming part is cutting up the Brussels sprouts.
Toss the Brussels sprouts with olive oil, garlic powder, salt, pepper, and red pepper flakes. I roasted the Brussels sprouts on their own for about 15 minutes or so. And then I removed them from the oven and added the brie and pecans. I then I finished baking the Brussels sprouts, brie, and pecans until the cheese was super melty and started to get a little crispy around the edges. I’d say that I baked it for another 15 minutes. I might have eaten this by itself for dinner one night when Kris was out of town….So this recipe is definitely going to be making a regular appearance on my dinner table.
- 30 Brussels sprouts cut in half or quarter if large Brussels sprouts
- Olive oil
- Salt and Pepper
- ~1 tbsp garlic powder
- 1/2 tsp red pepper flakes optional
- Wedge of brie cheese ~1/3 to 1/2 pound cut into thin slices
- 1/4 cup pecans roughly chopped
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Place Brussels sprouts in a medium sized bowl and drizzle with olive oil. Add salt and pepper to taste, garlic powder, and red pepper flakes. Toss to combine.
Place Brussels sprouts on baking sheet and bake for 10-15 minutes, until just starting to get soft.
After baking for 10-15 minutes, top with brie cheese and pecans.
Then bake for an additional 10-15 minutes, until cheese is completely melted and just starting to brown.
I tried this recipe tonight and I paired it with a smokey paprika-garlic seasoned chicken breast. It was super easy! I baked it at 450* so I could have it going with the chicken in the oven. I roasted the brussel sprouts for 12 minutes and then I put back in for a little over 10 minutes but I should have taken it out a little sooner. I let the cheese melt a lot, so mine didn’t have a gooey texture like what yours looked like in the picture. This especially was great because we were gift a large wheel of Brie cheese and couldn’t get through it all! The textures and seasoning are incredible. We will definitely make this again.
That sounds so good with the chicken! Yum! So glad to hear that you liked it!