Rating: 4.24 stars
25 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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

Advertisement

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.

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

Nutrition Facts

174 calories; protein 5.1g; carbohydrates 12.3g; fat 13.5g; sodium 78.6mg. Full Nutrition
Advertisement

Reviews (27)

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)
25 Ratings
  • 5 star values: 15
  • 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)
Advertisement
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
(3)
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)
Advertisement
Rating: 5 stars
04/27/2012
Although I overcooked it Ann said it was excellent. Read More
(2)
Rating: 4 stars
03/14/2017
This is such a simple way to fix Brussels sprouts...we love it! I use pecan halves instead of chopping them, and add them about halfway through bake time because they brown too quickly. To those that thought this was too bland, try adding cooked, crumbled bacon before serving. So delicious! Read More
(2)
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)