Roasted Brussel Sprouts with Pecans and Garlic

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.

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