By JackieOhNo! on March 25, 2008
Photo by Debbwl
Photo by Debbwl
"Holiday Side Dishes From Woman's World Magazine 11/23/04. Roasted with French herbs, red onions and crunchy pecans, then tossed with butter, these Brussels sprouts are sensational. When buying fresh Brussels sprouts, choose ones that are small, bright green, firm and have compact leaves."
Serving Size: 1 (208 g)
Servings Per Recipe: 8
"This is fantastic! I used less oil and shallots and it worked out beautifully. Also at the end rather than add a ton of calories with the two tablespoons of butter I just spritzed it a couple times with the butter spray. Very good sprouts!"
"Such an easy and tasty way to have Brussels Sprouts. Love the combination of onions and pecans with the Brussels Sprouts. Also love that can just put them in the oven and then do other things. Thanks so much for the post"
"My husband doesn't like brussels sprouts, so I made this for me. I scaled the recipe down for one person and skipped the butter and it was still wonderful! I very seldom make something just for me and I'm so glad I made this! Thanks!"
"These are delicious!! I have never made Brussels Sprouts before, but these are great. I made them without the butter to make them a little healthier. Would also be great if you added bacon to the recipe!"
"Fantastic recipe. So yummy, so fun to make!! We ate these up on Thanksgiving. This recipe will be on our regular menu from now on. Thank you for sharing this delicious recipe. I didn't change one thing."
"Loved the flavor! My pecans got a little too toasted but overall, this was great! Thanks Jackie!"