Cook time: 20-25 minutes
- 2 lbs Brussel sprouts, trimmed and halved
- ¾ cups of roughly chopped pecans
- 3 cloves of garlic, minced
- 2-3 Tablespoons of olive oil (enough to evenly coat)
- ½ teaspoon of Real Salt
- ½ teaspoon of pepper
Pre-heat oven to 400 degrees. Toss the Brussel sprouts, chopped pecans garlic and olive oil in a large mixing bowl until evenly coated. Spread onto a parchment paper lined baking sheet in one layer, cut side down. Season with salt and pepper. Bake for 20-25 minutes until tender.