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Creamy Blue Cheese Brussels sprouts with hot honey and candied pecans

Creamy Blue Cheese Brussels Sprouts

These creamy blue cheese brussels sprouts are roasted until tender and topped with hot honey and candied pecans to add a touch of sweetness.
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Ingredients
  

  • 1 lb Brussels Sprouts halved
  • 3 oz Blue Cheese
  • 4 oz Cream Cheese half of a block
  • 1 tbsp Olive Oil
  • 1/2 tsp Lawrys Seasoning Salt
  • 1 tbsp Hot Honey
  • 3 tbsp Brown Sugar
  • 1/3 cup Pecan pieces
  • pinch of salt
  • water

Instructions
 

  • Prepare your brussels sprouts by cutting the bottom off of each brussels sprout and then halving each one.
  • Add blue cheese and cream cheese to a microwaveable bowl. Heat until softened and easily combined. This should take about 30 seconds
  • Preheat oven to 400F
  • Spray the bottom of a 10.5"x7.5" casserole dish. You could also just use a very little bit of oil. Spread the cheese mixture on the dish, creating an even layer.
  • Lay each Brussels sprout cut side down into the cheese. Drizzle with olive oil and gently spread the oil evenly on the top of all of the brussels sprouts by using a pastry brush or your fingers. Evenly sprinkle on the seasoning salt and then put them in the oven to cook for 28-30 minutes.
  • While the brussels sprouts are cooking, make your candied pecans. Add 3 tablespoons of brown sugar to a pan on medium heat with 1/2 tablespoon of water. Mix until fully combined and bubbling and then add in your pecan pieces and mix well. Cook for 2-3 minutes and then turn the heat off and add the pecans to a plate to cool.
  • Remove the brussels sprouts from the oven and let them rest (untouched) for 5-10 minutes. Drizzle the honey on them as soon as you remove them from the oven and then add your candied pecans.