Roasted Brussels Sprouts with Pecans

Roasted Brussels Sprouts with Pecans

10
yumbs 0

"Brussels sprouts are simply roasted with pecans and a light olive oil and garlic glaze."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 174 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Place the Brussels sprouts, pecans, olive oil, and garlic onto a large rimmed baking sheet, and toss the ingredients together until well combined and coated with oil. Spread out into a single layer, and turn the Brussels sprouts to face cut sides down.
  2. Roast in the preheated oven until golden brown and tender, 20 to 25 minutes.

Reviews

10
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 en...

Most helpful critical review

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...

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 en...

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...

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!

These were really good. Everyone really liked them. thanks so much for posting the recipes

Although I overcooked it, Ann said it was excellent.

Rather than olive oil, I used virgin coconut oil and pink salt. Absolutely delicious. I generally could not stand Brussels sprouts, but these were delicious!

Hubs liked this; I thought it just tasted like cabbage, but I'm not a brussels sprouts fan by any means. I used a lot less pecans and added in bacon and some chicken flavored seasoning. I thou...

No taste and called for way too much pecans.