Make Jennifer Nettles’ Favorite Brussels Sprouts Recipe for Your Own Country Christmas

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Jennifer Nettles attends the 89th Annual Macy's Thanksgiving Day Parade on November 26, 2015 in New York City.  Bobby Bank/WireImage

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.

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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.

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Steve Giralt

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.

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