Gorgonzola Brussels Sprouts Recipe

Prepare sprouts

Preheat oven to 425°F (220°C). Trim stem ends of Brussels sprouts and halve them lengthwise. If some are very large, quarter them so pieces are uniform in size.

Toss halved sprouts with 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper in a large bowl until evenly coated.

Spread sprouts cut-side down on a baking sheet in a single layer. Roast for 18–22 minutes, turning once after 12 minutes, until deeply browned at the edges and tender when pierced. Remove from oven and set aside on the baking sheet while you prepare the rest.

While sprouts roast, heat a medium skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until crisp and golden, 6–8 minutes. Using a slotted spoon, transfer most of the rendered fat to a small bowl leaving about 1 tbsp in the pan.

Add 1 tbsp butter to the same skillet with the reserved fat and melt over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds (do not brown). Add the bread crumbs (or panko) and toast, stirring constantly, until golden and crisp, about 4–6 minutes.

Remove skillet from heat and stir in cooked pancetta, 1 tbsp chopped parsley, 1/2 tsp lemon zest and 1/4 tsp salt. Taste and adjust seasoning. Keep warm.

In a small saucepan over low heat, combine 3 oz heavy cream and 3 oz crumbled gorgonzola. Stir gently until the cheese is melted and the mixture is smooth, about 3–5 minutes. Do not boil; keep the heat low so the cheese emulsifies into the cream.

Add the drained garbanzo beans to the cream mixture and, using an immersion blender (or transfer to a blender), pulse briefly to break some beans and slightly thicken the sauce while leaving a bit of texture. You want a creamy sauce with small chickpea pieces. Stir in 1/4 tsp freshly ground black pepper and taste for salt (gorgonzola is salty, adjust only if needed). Keep warm on the lowest heat setting.

Transfer the roasted Brussels sprouts to a serving platter or shallow ovenproof dish. Spoon the warm gorgonzola–garbanzo cream over the sprouts, coating them evenly but not drowning them.

Scatter the pancetta breadcrumbs over the top, adding a crunchy, salty contrast. If using, sprinkle the toasted chopped walnuts or pecans for extra texture.

Scatter the thinly sliced shallot and drizzle 1 tsp sherry vinegar or lemon juice lightly over the dish to add brightness. Finish with the remaining chopped parsley for color.

Serve immediately while warm so the cream is silky and the breadcrumbs remain crisp.