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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
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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.

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