I didn’t grow up a vegetable-eating child, not even a semi-compliant vegetable eater. I spent many a night sitting at the table after everyone else had finished their supper staring down the grotesque stalks of broccoli and cauliflower that threatened my sensitive palate. I hated vegetables forever, and then one day, I didn’t. I tell you about my childhood vegetable woes because it is necessary if I’m to convince you that this brussel sprouts recipe is absolutely delicious!
Yes, despite the common misconception that brussel sprouts are a child’s worst nightmare (and many adults’) these little vegetables are so tasty when cooked right. I had the pleasure of trying my first sprouts at a friends home a few weeks ago and decided I needed to attempt my own recipe.
Roasted Brussel Sprouts with Toasted Pecans
1 package brussel sprouts
1/2 cup chopped pecans
1-2 tbsp lemon juice
2 tbsp balsamic vinegar
garlic powder or 2 minced cloves
Rinse sprouts and place in casserole dish (or similar). Coat generously with olive oil, balsamic vinegar & lemon juice–adjust vinegar for individual taste. I cannot emphasize enough to coat the brussel sprouts well with the olive oil, this is the key to getting them cooked just right, all the way through to the middle.
Chop pecans and garlic (unless you use powder) and place in small oven safe dish. Place dish under broiler for 5-10 minutes, until lightly browned.
Preheat oven to 350 degrees. Add toasted pecans & garlic to the sprouts. Add a dash of salt and about 1 tsp of pepper. Place in oven for 45 minutes to 1 hour, you want the sprouts very tender. Stir contents every 15 minutes.
Once sprouts are tender, broil on high for about 15 minutes until the outsides begin to char. Remove from the oven & allow to cool. Serve alone as a side dish or add to a mixed-green salad with artichoke hearts.