On this month’s SB Finds, I put fresh Brussels sprouts on my list and I told you I would convert you. This recipe is sure to bring you over to the land of sprouts lovers.
This is an easy side dish for Thanksgiving and a new way to serve this vegetable. Rather than eating them whole or sliced in half, this recipe calls for the sprouts to be sliced thin, almost shaved.
Roasted Brussels Sprouts with Pecans
- Fresh Brussels sprouts, sliced
- ½ cup sliced pecans
- 2 Tbsp olive oil
- kosher salt
- fresh ground pepper
- Preheat the oven to 400 degrees.
- Wash the Brussels sprouts and trim off the ends. Either in your food processor, with a mandolin or by hand, thinly slice.
- Place sliced Brussels sprouts on a baking sheet. Toss with 2 Tbsp. olive oil and season with kosher salt and pepper.
- Top with pecans.
- Bake for 25-30 minutes, tossing one time mid way through cooking.
Here’s the visual step by step:
Wash your fresh sprouts. DO NOT BUY FROZEN OR CANNED. EVER.
Trim off the ends.
Slice using a food processor, a mandolin or knife.
They should be the consistency of Easter Egg basket grass.
Top with pecans, toss with 2 tablespoons of olive oil and season with salt and pepper. Roast in a 400 degree oven for 25-30 minutes. Toss midway through the cooking.
Great with your turkey!
Pair with Uncle Tupelo’s Punch and my Paper Bag Apple Pie, along with all of the other yummy StyleBlueprint recipes (click on the links below) for a Thanksgiving feast sure to remember.