Roasted Brussels Sprouts with Toasted Pecans

Roasted Brussels Sprouts with Toasted Pecans

Ingredients:

• 1 1/2 lbs Brussels sprouts

• 3 tbsp olive oil

• 1/2 tsp pepper flakes

• 1 1/4 tsp sea salt

• 1/4 cup pecans

1. Heat oven to 400°F. Spread pecans in a single layer on a small cookie sheet or pizza pan. Cook for 5 to 7 minutes. Remove from pan and allow to cool.

2. Rinse Brussels sprouts in cold water to remove any dirt. Pat dry with paper towels. Trim the tip of the stem and discard any blemished leaves. If sprouts are large, cut in half lengthwise, otherwise leave sprouts whole.

3. Transfer sprouts to a large bowl, drizzle olive oil over sprouts, add 3/4 tsp sea salt and pepper flakes, toss to combine.

4. Place sprouts on a cookie sheet and roast for 25 to 30 minutes, turning about every 8 minutes.

5. Transfer roasted sprouts to a large platter or serving bowl. Sprinkle remaining salt over sprouts, dress with toasted pecans.

6. Serve with your favorite grilled or roast meat or fish.

Serves: 4

Notes&Tips:

• Yes, yes, I know, not everyone likes Brussels Sprouts. But I have found roasting the sprouts transfers this not-so-liked vegetable into a very delicious dish. Add some toasted nuts, dried cranberries, or even some pomegranate and you will not even know that you're eating Brussels sprouts.

• Brussels sprouts should become one of your regularly consumed vegetable. It is high in fiber, Vitamin C and K, and is rich in antioxidants.

• The sprouts I procured were of varying sizes. Some were extremely large and others small. I left the small sprouts whole and cut the large sprouts in half. If all of your sprouts are of almost uniform size you can either cook whole or cut in half.