1 lb. fresh brussels sprouts
1/4 cup chopped pecans (or less, original recipe used 1/4 cup for 2 lbs. brussels sprouts, which didn't seem like enough to me)
2-3 tsp. olive oil, plus a bit more to brush the baking dish or roasting pan
salt to taste (original recipe calls for kosher salt but I used sea salt)
fresh ground black pepper to taste
2 tsp. butter (optional, to toss the brussels sprouts, and only if not using the gorgonzola)
2-3 T crumbled Gorgonzola cheese (use more or less to taste, and skip the butter if using Gorgonzola)