Roasted Brussels Sprouts with Pecans
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 tablespoons olive oil
- 2 lbs brussels sprouts trimmed and halved
- 1 cup pecans roughly chopped
- 2 cloves garlic finely chopped
- 1 dash kosher salt salt and black pepper
- Carbohydrate 12.4508042803464 g
- Cholesterol 0 mg
- Fat 10.9961067861513 g
- Fiber 5.64337751281645 g
- Protein 5.16176802755619 g
- Saturated Fat 1.02994931811177 g
- Serving Size 1 1 Serving (129g)
- Sodium 28.5788981250072 mg
- Sugar 6.80742676752993 g
- Trans Fat 0.554886817748526 g
- Calories 152 calories
As a busy housewife, I'm always looking for quick and easy recipes that are also healthy and delicious. This recipe for Roasted Brussels Sprouts with Pecans is a perfect example. It's simple to make, with just a few ingredients, and it's packed with flavor. The Brussels sprouts are roasted until they're caramelized and slightly crispy, and the pecans add a nice crunch. This dish is a great side dish for any meal, or it can be served as a main course with a side of rice or quinoa.
I love that this recipe is so versatile. I often add other vegetables to the roasting pan, such as carrots, parsnips, or sweet potatoes. I also like to experiment with different seasonings. Sometimes I add a bit of maple syrup or honey to the roasting vegetables, or I sprinkle them with grated Parmesan cheese. No matter how I make them, these Roasted Brussels Sprouts with Pecans are always a hit with my family and friends.
Step-by-step
- 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.
