Thanksgiving Brussels Sprouts With Pecans & Pecorino Romano
Some people claim they don’t like Brussels sprouts but I am 100% convinced that those people have never had them prepared properly. This recipe IS NOT the boiled Brussels sprouts you may remember hating as a kid.
The best way to cook Brussels sprouts? Roasted until they’re crispy and perfectly salted! And to make them even better, we’ll add either Parmesan or Pecorino Romano cheese (bolder flavor than Parm) and toasted pecans for a wonderful family favorite for Thanksgiving dinner (or whenever).
Here’s the only Brussels sprouts recipe you’ll ever need… and it’s very healthy!
2 pounds Brussels sprouts (off the stalk)
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
Fresh ground black pepper
1/2 cup roughly chopped pecans
3 tablespoons shredded Parmesan or Pecorino Romano cheese (omit for vegan)
1. Preheat oven to 450°F.*
2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
3. In a bowl, mix them with 1/4 cup olive oil, 1 teaspoon kosher salt, and fresh ground black pepper. Roast for about 20-25 minutes until tender and slightly browned, stirring or shaking the pan occasionally. Keep an eye on them after 15 minutes so that you don’t burn them.
4. Meanwhile, place the rough chopped pecans in a small skillet over low heat, and toast, stirring often, until browned and toasted (be careful that they don’t burn).
5. When the Brussels sprouts are done, add the toasted pecans and top with grated Parmesan or Pecorino Romano cheese. Serve immediately.
*This method gets the Brussels sprouts perfectly crispy if it’s the only thing in the oven. If you’re trying to cook it with other things in the oven (as we did one Thanksgiving), you’ll need to increase the cook time. We recommend making this without other things in the oven, since the airflow is important to make the sprouts crispy.
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