- 2 pounds Brussels sprouts, trimmed and halved
- 1 cup pecans, roughly chopped
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- kosher salt and black pepper
- 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.
- Roast until golden and tender, 20 to 25 minutes.