"Brussels sprouts are simply roasted with pecans and a light olive oil and garlic glaze." — yumbs
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Brussels sprouts, trimmed and halved lengthwise
coarsely chopped pecans
garlic, finely chopped
kosher salt and ground black pepper to taste
Let me preface by saying I combined this and the Roasted Brussels Sprouts and Apple recipe because I like apples and pecans :). I started the process on the stove with my cast iron skillet to ensure a caramelized brussels sprout and then moved to my oven for 15-20 minutes. Absolutely delicious, no bitter taste either. Note: next time I will toast the pecans on the stove top because they slightly burned in the oven.
I found this recipe when trying to replicate a restaurant dish. It was a disappointment - bland result not worth the effort or ingredients. I think perhaps a generous sprinkling of brown sugar may help tremendously but I'll look first for another recipe.
Bland-- Not worth the trouble
I made these tonight and substituted slivered almonds. Loved this recipe. I haven't had brussels sprouts in 40 years and was pleasantly surprised that I like them!
Although I overcooked it, Ann said it was excellent.
These were really good. Everyone really liked them. thanks so much for posting the recipes
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Brussels Sprouts with Pecans
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 122
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