This combination of roasted Brussels sprouts with pecans and splash of lemon juice is a great taste combination. Roasting the sprouts gives them a sweet, caramel-like flavor that is complemented by the toasted nuts and the lemon, making this dish so delicious. In fact, you won’t even remember that they are sooo good for you!
Speaking of which, Brussels sprouts are powerhouses of good nutrition – loaded with folic acid, vitamins C and K, beta carotene, vitamin B6, thiamin, potassium and fiber. But maybe they’re best known for the glucosinolates – potent cancer-fighting phyochemicals.
(Makes 3-4 servings)
1 pound fresh Brussels sprouts (about 2 cups trimmed)
1- 2 tablespoons olive oil
2 tablespoons chopped pecans
1- 2 teaspoons lemon juice (optional)
Heat oven to 350°F.
Toss washed, trimmed Brussels sprouts in olive oil and sprinkle with salt and lemon pepper. Spread Brussels sprouts onto a shallow baking dish and bake for about 20 minutes. Remove from oven and stir, sprinkle with chopped pecans and return to oven and bake for another 10 minutes (or until sprouts are tender when pierced with a fork).
Remove from oven, sprinkle with lemon juice, if desired. Serve.