Roasted Brussels Sprouts with Pecans

One last Thanksgiving worthy recipe before the biggest eating day of the year is here. If you've never been a fan of brussels sprouts, you must try these! This dish is very similar to the roasted brussels sprouts recipe I posted here a few years ago. But, this one has pecans added. So, so good! I had them prepared with pecans for the first time by my step-mother & after that my "old" roasted brussels sprouts recipe became this one.
I have always liked brussels sprouts. But, I remember as a kid, I was pretty much the only one who liked them. It seems that most people grew up having them boiled to death...wet, soggy, little orbs. Nowadays, it seems they are everywhere in the foodie world...people taking brussels sprouts to a whole new level...shredded in slaws, pan-fried with bacon, even deep fried {as I saw recently on the Food Network}. I happen to love them like this the best. It's so simple to make & your guests will be blown away that they actually loved brussels sprouts!

Begin with about 2 pounds of brussels sprouts. I use the ones that are still attached to the stem & it usually yields about this amount. Any quantity can be used...just adjust the other ingredients accordingly. Wash them & remove the outermost, dark green leaves.

Next, coarsely chop 7 ounces {or 1 heaping cup} of pecan halves.

Slice the brussels sprouts in quarters {the smaller ones in half} & lay them out on a baking sheet. Add the pecans, 1 {large} clove of minced garlic, 3 tablespoons of olive oil & a generous sprinkle of kosher salt & freshly ground pepper.

Toss well & roast, tossing occasionally, for 15-20 minutes, or until the brussels sprouts are tender & golden brown.

Roasted Brussels Sprouts with Pecans

Serves 8-10

1 large stalk brussels sprouts {about 2 pounds}
7 ounces pecan halves, chopped {just a bit}
1 large cloves garlic, minced
3 tablespoons olive oil
kosher salt & freshly ground pepper, to taste

Preheat the oven to 425 degrees. Remove the brussels sprouts from the stalk & trim the outer, dark green leaves. Slice them into quarters {smaller ones in half} & lay them out on a large baking sheet. Add the pecans, garlic & olive oil. Sprinkle with a generous amount of kosher salt & freshly ground pepper & toss well. Arrange the mixture in a single layer & roast, tossing occasionally, until the brussels sprouts are tender & golden brown {about 15-20 minutes}. Transfer to a serving platter & serve.
To make ahead: Cover with foil & reheat in a 350 degree oven for about 10 minutes.
Click here for the printable recipe.