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Roasted Brussels Sprouts with Pecans

Rated as 4 out of 5 Stars

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

35 m servings 174 cals
Original recipe yields 8 servings

Directions

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  1. 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.
  2. Roast in the preheated oven until golden brown and tender, 20 to 25 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 174 calories; 13.5 g fat; 12.3 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 79 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 en...

Most helpful critical review

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...

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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 en...

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...

Bland-- Not worth the trouble

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!

These were really good. Everyone really liked them. thanks so much for posting the recipes

Although I overcooked it, Ann said it was excellent.

Needed more salt so I added Parmesan cheese and they were a little too dry so adjustment is needed on the olive oil

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...

Easy and very tasty. Mom also like it.