John Kernick

Brussels sprouts are all the rage these days, but if you can’t stand them, it’s probably because you’ve never had them cooked properly. Here’s a recipe to convert even the most dedicated Brussels sprouts skeptic. It’s all in the cooking method: The sprouts are roasted, which brings out their nutty, sweet flavors and makes them tender and a bit crisp. Add olive oil, garlic, and chopped pecans to the pan to roast with the sprouts for a side dish that’s the perfect combination of crunchy and savory. It’s easy, too; all you need is one pan, and the oven does almost all of the work.

Get the recipe: Roasted Brussels Sprouts With Pecans

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