Roasted Brussels Sprouts with Pecans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 lb fresh brussels sprouts1/4 cup chopped pecans2-3 tsp olive oilsalt to tastefresh ground black pepper to taste2 tsp. butter (to toss with cooked sprouts)2-3 Tbsp crumbled gorgonzola (optional - if used, leave out butter)
Preheat oven to 350F/175C. Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel. (I used less than a teaspoon of oil for this.)
Trim ends of brussels sprouts if needed, then cut each lengthwise into fourths. Don't worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor. Chop pecans with chef's knife and measure out 1/4 cup or slightly less.
Put quartered brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I would use a generous amount of salt and pepper since there's no other seasoning. The original recipe called for 1/2 tsp. kosher salt and 1/4 tsp. fresh ground pepper for 1 lb. brussels sprouts. I used sea salt and used a little less salt than that.)
Arrange brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the brussels sprouts would get browned.
You can serve immediately without any butter if desired, or toss with butter or Gorgonzola Cheese before serving. Serve hot. Leftovers can be refrigerated and reheated in a hot oven or toaster oven, but you probably won't have any left!
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user HLTUCKER07.
Trim ends of brussels sprouts if needed, then cut each lengthwise into fourths. Don't worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor. Chop pecans with chef's knife and measure out 1/4 cup or slightly less.
Put quartered brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I would use a generous amount of salt and pepper since there's no other seasoning. The original recipe called for 1/2 tsp. kosher salt and 1/4 tsp. fresh ground pepper for 1 lb. brussels sprouts. I used sea salt and used a little less salt than that.)
Arrange brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the brussels sprouts would get browned.
You can serve immediately without any butter if desired, or toss with butter or Gorgonzola Cheese before serving. Serve hot. Leftovers can be refrigerated and reheated in a hot oven or toaster oven, but you probably won't have any left!
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user HLTUCKER07.
Nutritional Info Amount Per Serving
- Calories: 481.5
- Total Fat: 43.9 g
- Cholesterol: 0.0 mg
- Sodium: 299.1 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 9.6 g
- Protein: 8.7 g
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