Time to veg out! Brussels sprouts may be the in-demand side dish at hip farm-to-table restaurants these days, but when Jennifer Nettles was growing up in Georgia, they “weren’t the foodie hit they’ve become,” the Nashville-based To Celebrate Christmas singer tells Us.
So what changed her mind? A recipe from Real Simple magazine that roasts the cabbage cousins — to bring out their sweeter side — and pairs them with crunchy pecans. “My family loves this dish,” says the 42-year-old of her son Magnus, 4, and husband Justin Miller. “It is a staple at our dinner table on the holidays!”
We have a feeling you’ll say the same after you try the recipe below.
Roasted Brussels Sprouts With Pecans
Serves 8
2 lb brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tbsp olive oil
2 cloves garlic, finely chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1. Heat oven to 400 degrees. On a large rimmed baking sheet, toss the brussels sprouts, pecans, olive oil, garlic, salt and pepper. Turn the brussels sprouts cut-side down.
2. Roast until golden and tender, 20 to 25 minutes, or until some have charred edges.
