Recipe Rursday Bonus: Pecan Roasted Brussels Sprouts

Whoops - the recipe intended for today's Recipe Rursday (Balsamic Roasted Veggies) accidentally posted earlier this week. So, as a bonus, here's another roasted vegetable recipe. This took all of 5 minutes to assemble and has a wonderfully sweet but earthy flavor. I'm sure I'll make this again soon.

Roasted Brussels Sprouts with Pecans (from Real Simple magazine)

2 pounds Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
Kosher salt & black pepper

(I used one little bucket full of brussells sprouts, since thats how they come in my market. As a result, I halved all of the ingredients, including buying a smaller bag of pecans).

Prepare and Cook the Brussels Sprouts
Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.

Roast until golden and tender, 20 to 25 minutes. (17 min. worked for us)