Has anyone noticed that I have an obsession with Brussels sprouts? I’ve always been a big veggie lover, but there’s just something about the strong, nutty taste of Brussels sprouts that makes them one of my all-time favorite vegetables to eat. And almost better than their amazing taste is the fact that they’re beyond easy to cook with and only take a few seasonings—salt and pepper, namely—to create a surprisingly flavorful dish.
Though I love them in Brussels sprouts pasta and I’m dying to try them on a tasty pizza, one of my favorite ways to fix them is to simply toss them in a little olive oil, combine them with pecans and roast them on a baking sheet. It makes the perfect side dish for practically any meal or occasion, whether it’s with grilled pork chops for a small dinner at home (like Harrison and I made last night) or as a side for a big holiday meal.
These roasted Brussels sprouts always turn out fabulously—the perfect combination between tender and crisp with a yummy, toasted taste. Want to make them yourself? Just check out the two-step recipe below.
Roasted Brussels Sprouts With Pecans
Yield: 8 servings (via Real Simple)
2 pounds Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
Kosher salt and black pepper
1. Heat oven to 400 F. On large rimmed baking sheet, toss Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn Brussels sprouts cut-side down.
2. Roast until golden and tender, 20 to 25 minutes.