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gluten, dairy, egg & soy free

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Monday, December 6, 2010

Roasted Brussel Sprouts with Pecans!

Here is a quick, easy side that is sure to impress!

Serves 8

2 pounds Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
Salt and Pepper

How to Make It:
{    Heat oven to 400 degrees.
{    In a large bowl, toss the Brussels sprouts, pecan, oil, garlic, 1/2-teaspoon salt, and 1/4 teaspoon pepper. 
{    Transfer to a large rimmed baking sheet, turning the Brussels sprouts cut-side down.
{    Roast until golden and tender about 20 to 25 minutes.
{    Enjoy!

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