We are already planning our Thanksgiving menu and this side dish is on our list! These Roasted Brussels Sprouts with Pecans are super easy with minimal preparation time. If you are trying to get your kids to eat Brussels sprouts, give this recipe a try. For the recipe click this link on SC Johnson’s website for my recipe! Brussels sprouts are so good for you! Brussels sprouts are a storehouse of several flavonoid anti-oxidants that offer protection from prostate, colon, and endometrial cancers. It is also one of the highest vegetables with vitamin K which helps prevent delay onset of Alzheimers and is a good source of vitamin A, helpful for your vision. They are also a good source of fiber, vitamin C, B6 and omega-3 fatty acids.
Roasted Brussels Sprouts with Pecans
1 pound Brussels sprouts, trimmed and halved lengthwise
1/2 cup crushed pecans
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1. Preheat oven to 450°F.
2. Toss Brussels sprouts and pecans with oil, salt and pepper on a lightly greased baking sheet.
3. Bake 20 to 25 minutes stirring once or twice, until golden brown, crisp outside and tender inside. Transfer to a bowl, and serve.