Roasted Brussels Sprouts with Pecans

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Roasted Brussels Sprouts with Pecans calories by ingredient

Number of Servings: 1


    1 lb fresh brussels sprouts
    1/4 cup chopped pecans
    2-3 tsp olive oil
    salt to taste
    fresh ground black pepper to taste
    2 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.