Quite delish but not a wow for me. The Brussels were so good they deserved to be eaten on their own! I used goats cheese as I don't like Gorgonzola, which worked well, as did subbing out some of the cream for wine. Just make sure you cook out the wine enough (I didn't). I used less pasta to up the veg factor and added extra nuts for crunch.
It was good, but not great. I added chicken for my husband, who thinks you cannot have dinner without meat. :) I used whole milk instead of cream. I tried to give it a little more kick, by squeezing a little more lemon juice on top. I loved the pecans on top! I think the leftovers might taste better than the meal did tonight! I did like the brussels sprouts!
wonderful and easy
This recipe is very good! The roasted brussels sprouts have such a nutty flavor, and goes well with the Gorgonzola cheese.
Love this recipe! I made a little extra of the sauce portion and added bacon to my version. The brussels sprouts come out perfect. Have made 3 times already for dinner at home and have brought into work twice now for lunch; it's a huge hit everytime!
Absolutely delicious. The browned nuts are key. I made this for a party and it held well over a sterno to rave reviews. mmmmmmmm. Cannot wait to make this again and add chunks of sauteed chicken.
This is a wonderful recipe. Everybody loved it! I replaced half of the heavy cream with white wine and it tasted great. I don't think it suffered at all by reducing the fat. I originally made this for the family, but will definitely serve it to company too.
Wonderful and delicious way to get the family to eat brussel sprouts!
Made this recipe for my family and also served at a dinner party and it was a big hit both times. In my opinion the toasted pecans were the key ingredient and made all the difference. Roasting the brussels sprouts added great flavor too.
I will say I did make one adjustment -- to cut down on fat, I used about half the amount of cream called for and thinned it out with some white wine and veggie broth (or the pasta cooking liquid when unavailable). Since not everyone is a fan of gorgonzola, the second time I made this I also used less cheese and just served some on the side for people who wanted more.
Rich and delicious! The roasted brussel sprouts were surprisingly good. It paired very well with a classic, full-bodied Cabernet Sauvignon with strong fruit aromas.
Tried this recipe first as intended and thought the nuts were just an "ok" addition. Following attempts at this recipe omitted the nuts but included sautéed proscuitto which was fabulous!!! This is now a favorite with or without the pasta!!
Soooo good. My grocery store didn't have orecchiete so we used elbows instead, other than that we went by the book. Really nice meal for a chilly night.