Brussel Sprouts With Toasted Pecans, Balsamic and Parm

Brussel sprouts are tiny cute little members of the cabbage family and when I was a kid, I hated them!  But now I love them and so do my own kids, which I think is pretty cool.  

Here is a tasty recipe for making your brussels sprouts and eating them too.


~ Ingredients ~

measurements are not exact and don't need to be... follow your intuition and taste buds on this one!

  • 1 to 2 pounds of brussel sprouts, washed, trimmed and halved

  • 2 to 4 cloves of garlic, minced

  • olive oil

  • about a 1/3 cup of pecan halves roughly chopped

  • balsamic vinegar

  • parmesan cheese

  • salt and pepper to taste

~ Instructions ~  

Coat the bottom of a nice big pan with olive oil, lightly saute the garlic for a minute or so.  Place the brussel sprouts cut side down in the olive oil and roast the brussel sprouts slowly over medium low eat until they start to become dark and caramely.  Flip and cook on the other side until the brussel sprouts begin to soften and are cooked through, season with salt and pepper to taste.


Meanwhile place the pecans in another pan and slowly toast over low heat until the nuts become fragrant and toasty brown colored, stirring often.


Next toss the nuts and brussel sprouts together.

Finally, I highly recommend topping with a generous drizzle of sweet balsamic vinegar and some parmesan cheese or nutritional yeast.  This is seriously tasty!