1 pound Brussels sprouts, washed, trimmed and halved if large
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil, divided
1/2 cup apples, cored and diced
1/4 cup pecans, roasted and chopped
1 tablespoon balsamic vinegar
1/4 cup blue cheese crumbles
Preheat oven to 350 degrees. Line a sheet pan with foil or parchment.
Toss sprouts with salt, pepper and 1 tablespoon of olive oil.
Roast sprouts until tender and golden brown, about 30 minutes, stirring once.
Remove sprouts from oven and transfer to a bowl.
Add apples, nuts, balsamic vinegar and 1 tablespoon olive oil and toss to mix.
Top with blue cheese.