Recipe by yumbs
"Brussels sprouts are simply roasted with pecans and a light olive oil and garlic glaze."
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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.
Threw it out. No real taste and called for way too much pecans. Never browned on the split bottoms because pecan pieces were everywhere.
Made it tonight. Fantastic If you can't improvise stop cooking.. add a little butter and adjust the oil. Add Seasoning to your choice and enjoy.. Very tasty. Great review with my friends.. a keeper. Add a couple tablespoons of bacon bits unless you prefer to take time out to cook bacon, if you're diet is willing.. if not, alittle bacon grease added for extra flavor instead of oil goes a long way and as always adds extra good flavor.
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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