I know you may be thinking Brussels Sprouts = yucky, but I promise you, when roasted, they are anything but.  I didn’t grow up eating brussels sprouts, and I had a preconceived notion that I wouldn’t like them.   I remember trying them once at a restaurant and they were kind of mushy and over-salted.  Not a fan.

I can’t remember what prompted me to try roasting them, but I’m so glad I did!  These have become a fall and holiday staple at my house.  My husband and I both love them.  As far as my kids. . . 2 out of 3 like them.  Natalie is just so-so.  She did eat a couple the other night but she didn’t like them enough to finish her serving.  Maybe she’ll like them next time!

Roasted Brussels Sprouts

  • 2 pounds Brussels Sprouts
  • 1/4 cup pecan pieces
  • Olive Oil (I use an olive oil sprayer to control the amount used)
  • Salt and Pepper to taste

Directions:

Preheat oven to 375 degrees.

Line a baking sheet with aluminum foil and spray lightly with olive oil.

Cut ends off Brussels Sprouts and halve, removing any loose leaves.

In a bowl, toss Brussels Sprouts with a light spray of olive oil, and salt and pepper to taste.

Olive Oil, Salt, Pepper

Raw Brussels Sprouts

Arrange on the baking sheet cut side down.

Raw Brussels Sprouts on Pan

Roast for 25-30 minutes.

Remove from oven and sprinkle pecan pieces on baking sheet.

Roasted Brussels Sprouts on Pan

Return to the oven for another 10-15 minutes, until sprouts are lightly browned and tender.

Be careful to watch to make sure pecans don’t start to burn.

Enjoy these!  Let me know what you think if you make them. . .

Roasted Brussels Sprouts 2