A recipe to turn around even the most dedicated Brussels sprouts skeptic: Roasted with oil, garlic, and pecans, it’s the perfect combination of crunchy and sweet.

Roasted Brussels Sprouts With Pecans John Kernick

Chopped pecans add a nutty crunch to the tender sprouts.

Get the recipe.

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If you don’t have a Parmesan rind on hand, try stirring in ¼ cup grated Parmesan just before serving.