Roasted Brussels Sprouts
2 lbs of Brussels Sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400 F. In a large mixing bowl, combine all ingredients and toss the Brussels Sprouts until evenly coated. On a large rimmed baking sheet, place Brussels Sprouts cut side down on bake for 20 to 25 minutes or until golden and tender. Makes 12 servings.