Pecan Brussels Sprouts
From The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life
Prep time: 5 minutes
Roasting time: 20-30 minutes
2lb/1kg Brussels Sprouts, yellowed leaves & stem ends removed
¼ cup pecans, chopped
1-2 tbsp vegetable oil (I used olive oil)
Kosher or sea salt & freshly ground black pepper
1 tbsp unsalted butter
1. Preheat the oven to 350°F/175°C and place an ovenproof casserole dish in the oven to heat up. Ruth’s note: The dish should be large enough to hold all the Brussels Sprouts about 2” deep. You want enough surface for the leaves to brown.
2. Quarter the Brussels sprouts and add them to the hot casserole dish along with the pecans, oil, salt and pepper. Toss well and bake for 20-30 minutes or until the Brussels Sprouts are tender and lightly browned.
3. Remove from the oven, toss with butter and serve hot.