Go Back

Roasted Brussels Sprouts with Garlic Pecans

Addictive roasted brussels sprouts served with toasted garlicky pecans. Serve as a side dish for the holidays (or any day). This healthy vegan side dish is full of flavor and requires less than 15 minutes of preparation.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: vegan, vegetarian


  • 8 cups brussels sprouts, trimmed and halved
  • 1 tablespoon oil (I use avocado oil or olive oil)
  • Salt to taste

Garlic Pecans

  • 1 cup pecans
  • 1 large garlic clove, minced
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • 1/4 teaspoon fine grain sea salt


  • Preheat oven to 400F. 
  • Spread the trimmed and halved brussels sprouts on a baking sheet. Drizzle with oil and toss until evenly coated. Sprinkle with salt to taste.
  • Spread the brussels sprouts in a single layer, cut-side down on the baking sheet.
  • Roast for 20-30 minutes until perfectly roasted and crisp on the outside. Keep an eye on them during the last 5-10 minutes of cooking to avoid burning. The size of the brussels sprouts will affect the baking time. I like to keep mine closer to the 30 minutes to get them crispier. 
  • While the sprouts are roasting, prepare the garlic pecans: In a small bowl, mix all the ingredients together. Spread on a baking sheet and toast for 5 minutes at 400F. You can wait for the sprouts to be done or you can add them during the last 5 minutes of cooking. 
  • Top the roasted brussels sprouts with the garlic pecans. Enjoy!


This dish is best served immediately.