Roasted Brussels Sprouts with Creamy Gorgonzola, Bacon, and Pecans

  • 2 lbs. Brussels sprouts
  • 6 slices thick cut bacon; cut into 1/2 inch pieces
  • 1 medium yellow onion; diced
  • 1 apple; cored and sliced in 1/4 inch wedges, unpeeled
  • 2 tsp. fresh thyme; chopped
  • 2 Tbsp. apple cider vinegar
  • 3 oz. gorgonzola cheese; crumbled
  • 1/2 cup pecans; lightly toasted and coarsely chopped
  • Kosher salt and fresh cracked black pepper

A large cast iron or heavy bottomed skillet will work best for this recipe. With the skillet over medium heat, render bacon pieces until crispy. Remove bacon from pan using a slotted spoon and drain on paper towels. Do not discard the bacon fat left in the pan. Prepare the Brussels by peeling off the tough outer leaves, slicing off any remaining stem and cutting each Brussel sprout in half (or in quarters if they are very large). Turn heat on pan up to high, when the bacon fat left in the pan is almost smoking add the sprouts. Do not stir for 2-3 minutes. Add the onions and continue to sauté, stirring every 2 minutes or so. Cook until the Brussels’ sprouts are cooked through but not mushy and the onions are golden and soft, about 10 minutes. Add the apples and thyme and cook just a few minutes more until the apples have softened. Add the apple cider vinegar and reserved bacon bits and season with salt and pepper to taste. Stir in gorgonzola and pecans just prior to serving.