Roasted Brussels Sprouts With Pecans

 John Kernick
Serves 8 Hands-On Time: 15m Total Time: 40m

Ingredients

  • 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

Directions

  1. 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.
  2. Roast until golden and tender, 20 to 25 minutes.
By Sara Quessenberry,  November 2008

Quick Tip

If pressed for time, use packages of presliced vegetables found at most supermarkets.

Nutritional Information

  • Per Serving
  • Calories 168Calories From Fat 72%
  • Fat  13g
  • Sat Fat  1g
  • Cholesterol  0mg
  • Carbohydrate  11g
  • Sodium  146mg
  • Protein  5g
  • Fiber  5g
  • Sugar  3g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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