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Roasted Brussels Sprouts

Roasted Brussels Sprouts with Toasted Pecans

  • 1/2 cup pecans toasted
  • 2 1/2 pounds brussels sprouts
  • 1/4 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons balsamic vinegar

 

 

Preheat the oven to 400°. Spread the pecans in a pie plate and bake for 5 minutes, until toasted. Let cool, then coarsely chop.  Or roast in a cast iron skillet until browned over medium heat.

In bowl, toss the brussels sprouts with the olive oil. Season with salt and pepper. Place in Dutch oven cook for about 15 - 20 minutes until tender and starting to brown, over medium high heat covered with lid.  Stir Brussels sprouts, cover and cook an additional 15 – 20 minutes until tender and browned. 

In a large bowl, toss the brussels sprouts with the pecans.  Drizzle with the vinegar and serve.