Blue Cheese Baked Brussels Sprouts & Pecans

The tangy flavour of the blue cheese pairs well with the nutty, earthy flavour of the Brussels sprouts, creating a delicious and satisfying side dish.


400g Brussels sprouts trimmed

250ml cream

100 ml whole milk

1.5 tsp whole grain mustard

70g blue cheese

30g parmesan

20g pecans




Brussels Sprouts:  Broccoli, Cauliflower, Courgettes, Asparagus

Blue Cheese: If you're not a fan of blue cheese, you can use a different type of cheese that melts well, such as cheddar or Gouda. For a vegan option, you can use a vegan cheese or nutritional yeast.

Pecans: If you don't have pecans, you can use any other type of nut you like, such as walnuts, almonds, or hazelnuts.

Cream and whole milk: If you're looking for a lighter version of the recipe, you can use low-fat or non-fat milk instead of the cream and whole milk. Alternatively, you can use a non-dairy milk, such as almond milk or soy milk, for a vegan or lactose-free option.


Preheat the oven to 200°C (400°F).

Wash & trim the bottom off the Brussels sprouts. Cut the brussels sprouts in half-length ways down the middle lengthwise.

Fill a pot full of water & bring to the boil. Boil the sprouts for 3 minutes. Remove from the water & pat dry.

In a bowl combine the cream, milk and whole grain mustard.

Rub a medium sized oven proof dish with butter.

Place the Brussels sprouts into the dish layering them up. Sprinkle in the blue cheese & pecans. Season with salt and freshly cracked black pepper.

Pour over the cream mixture. Sprinkle over the parmesan cheese.

Bake in the oven at 200 degrees for 25 minutes.

Best served hot.


Let the dish cool to room temperature, then transfer it to an airtight container and place it in the refrigerator. It should keep for up to 3-4 days.

To reheat the leftovers, there are a couple of options:

  1. Microwave: Transfer the desired amount of leftovers to a microwave-safe dish, cover loosely with a lid or microwave-safe wrap, and microwave on high for 1-2 minutes, or until heated through.

  2. Oven: Preheat the oven to 180°C. Transfer the leftovers to an oven-safe dish, cover loosely with foil, and bake for 15-20 minutes, or until heated through.