Heat the oven to 400. Trim and halve Brussels sprouts. Roughly chop pecans. Finely chop the garlic.
In a large bowl, toss the Brussels sprouts, pecans, and garlic with the oil. Spread on a rimmed foil-lined baking sheet. Turn the Brussels sprouts cut side down. Sprinkle with salt.
Roast until golden and tender, 20 minutes.
Originally Submitted
4/19/2009
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