Thursday, November 21, 2013

Roasted Brussels Sprouts with Pecans

     To me a holiday menu would not be complete without my favorite vegetable, Brussels sprouts.  Sprouts roasted in a dutch oven are beyond compare, from Real Simple Magazine, the added crunch of toasted pecans makes this recipe particularly good.  If you are not a fan of sprouts you could easily substitute with carrots, thickly sliced on the diagonal. In my 10 inch dutch oven, they roasted with 10 coals in a ring around the bottom and 20 on the lid, in 30 minutes they were crisp tender, lightly browned and totally delicious. 

Roasted Brussels Sprouts with Pecans
1 1/2 lbs Brussels sprouts, trimmed and halved
1/2 cup pecans, roughly chopped
2 Tblsp olive oil
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper to taste

     Lightly oil or spray dutch oven.
     Toss the Brussels sprouts, pecans, olive oil, garlic, salt and pepper in dutch oven until well combined.
     Roast at 400 degrees for 25-30 minutes or until golden brown and tender.

Toss all ingredients together in dutch oven

Roast at 400 degrees for 25-30 minutes


  1. Oh I love cooking sprouts in different ways!

    1. I especially liked this recipe because the pecans roasted too, intensifying the flavor. Liddy