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Roasted Brussels Sprouts and Pecans

bsproutsWe recently bought a discarded copy of Moosewood Restaurant Cooking for Health at the annual book sale at the Central Rappahannock Regional Library.  Having some brussels sprouts it seemed  a natural to check this book for a good  recipe.  The recipe Roasted Brussels Sprouts with Pecans looked very good, especially with the addition of a dressing to put on the sprouts. We were very happy withthe results and will check this book for other recipes.


  • 1 pound brussels sprouts
  • 1 1/2 Tablespoons of Olive Oil
  • 1/4 teaspoon Salt
  • 1/2 cup toasted Pecans or Walnuts


  • 2 Tablespoons minced red onions or shallots
  • 1 teaspoon mustard (recipe calls for dijohn, I used brown)
  • 1 Tablespoon lemon juice
  • 1 1/2 Tablespoon olive oil


  1. Cut off the bottoms of the Brussels sprouts stems and remove any yellow or dry outer leaves. Cut the Brussels sprouts in half lengthwise and toss lightly with olive oil and the salt. PLace them cut side down on a lightly oiled (we prefer buttered) baking sheet. Bake in a preheated 375 oven until just tender and lightly browned on the cut side, 12 to 18 minutes, depending on the size of the sprouts.
  2. Meanwhile, make the dressing: In a serving bowl, whisk together the red onions, mustard, lemon juice, and olive oil. Stir in the roasted sprouts and sprinkle with salt and pepper to taste. Just before serving, toss with the toasted nuts.

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