Brussels sprouts are simply roasted with pecans and a light olive oil and garlic glaze.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place the Brussels sprouts, pecans, olive oil, and garlic onto a large rimmed baking sheet, and toss the ingredients together until well combined and coated with oil. Spread out into a single layer, and turn the Brussels sprouts to face cut sides down.

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  • Roast in the preheated oven until golden brown and tender, 20 to 25 minutes.

Nutrition Facts

173.9 calories; protein 5.1g 10% DV; carbohydrates 12.3g 4% DV; fat 13.5g 21% DV; cholesterolmg; sodium 78.6mg 3% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2011
Let me preface by saying I combined this and the Roasted Brussels Sprouts and Apple recipe because I like apples and pecans :). I started the process on the stove with my cast iron skillet to ensure a caramelized brussels sprout and then moved to my oven for 15-20 minutes. Absolutely delicious, no bitter taste either. Note: next time I will toast the pecans on the stove top because they slightly burned in the oven. Read More
(36)

Most helpful critical review

Rating: 2 stars
03/31/2011
I found this recipe when trying to replicate a restaurant dish. It was a disappointment - bland result not worth the effort or ingredients. I think perhaps a generous sprinkling of brown sugar may help tremendously but I'll look first for another recipe. Read More
(11)
24 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
03/02/2011
Let me preface by saying I combined this and the Roasted Brussels Sprouts and Apple recipe because I like apples and pecans :). I started the process on the stove with my cast iron skillet to ensure a caramelized brussels sprout and then moved to my oven for 15-20 minutes. Absolutely delicious, no bitter taste either. Note: next time I will toast the pecans on the stove top because they slightly burned in the oven. Read More
(36)
Rating: 2 stars
03/31/2011
I found this recipe when trying to replicate a restaurant dish. It was a disappointment - bland result not worth the effort or ingredients. I think perhaps a generous sprinkling of brown sugar may help tremendously but I'll look first for another recipe. Read More
(11)
Rating: 1 stars
03/11/2011
Bland-- Not worth the trouble Read More
(7)
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Rating: 4 stars
02/02/2012
I made these tonight and substituted slivered almonds. Loved this recipe. I haven't had brussels sprouts in 40 years and was pleasantly surprised that I like them! Read More
(3)
Rating: 4 stars
02/05/2013
These were really good. Everyone really liked them. thanks so much for posting the recipes Read More
(2)
Rating: 5 stars
04/27/2012
Although I overcooked it Ann said it was excellent. Read More
(2)
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Rating: 3 stars
07/10/2017
Needed more salt so I added Parmesan cheese and they were a little too dry so adjustment is needed on the olive oil Read More
(1)
Rating: 5 stars
06/15/2016
Such an easy and great dish! I cooked bacon in a cast iron skillet and crystallized the brussel sprouts and added the pecans. I then cooked it in the oven for 15 minutes! Definitely a keeper! Read More
(1)
Rating: 5 stars
12/01/2015
I followed this recipe as written really don't like when people give a review of one they've changed. My husband loved it the pecans really gave the sprouts a different flavor. Would made again in a heartbeat. Read More
(1)