Roasted Brussels Sprouts with Pecans

Roasted Brussels Sprouts with Pecans
Photo by John Kernick


  • 1 cup pecans, roughly chopped
  • 2 pounds Brussels sprouts, trimmed and halved
  • Kosher salt and black pepper
  • 2 cloves garlic, finely chopped
  • 2 tablespoons olive oil

Prepare the Brussels Sprouts Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down. Cook the Brussels Sprouts Roast until golden and tender, 20 to 25 minutes.

View full recipe at My Recipes


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