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.
Course: Side Dish
Cuisine: vegan, vegetarian
8cupsbrussels sprouts,trimmed and halved
1tablespoonoil (I use avocado oil or olive oil)
Salt to taste
1/4teaspoonfine 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!