Pecan Brussels
I think there should be a medical name for my addiction to oven-roasted brussels sprouts. I can literally go through a pound and a half of these by myself, the same way some people go through a bag of potato chips. (Not me, I don’t particularly like potato chips). I think it’s something about the crunch and caramelization (in the brussels, not chips) but I’m open to interpretation…
In the meantime, tell me you don’t want some of this:
I’ve never actually combined brussels and nuts, but seeing as Pecans came up when I started typing Brussels into google and I just happened to have some in the pantry, I figured it was worth a shot. Having done it once…I will probably never make brussels without nuts ever again, this is a DAMN good idea.
1.5 lbs brussels, de-stemmed and halved.
4 tbs olive oil
1/2 cup pecans, roughly chopped
S+P
Directions
1. Pre-heat oven to 400F. Toss all ingredients together in a large glass casserole dish.
2. Bake for 25 minutes, flip with a spatula, and cook another 5 minutes if desired. I did…but I like mine slightly burnt.
Just thinking about this meal my mouth is starting to water again, and frankly I just had lunch. I could eat brussels for every meal day in and out..although I might develop a protein deficiency after awhile without tofu steaks or something along those lines on the side. And if you’ve only had steamed brussels and never oven-baked them until golden and crispy…what on earth are you waiting for??? Give this a shot!
Selah.
