Roasted Brussels Sprouts with Pecans

Ingredients

1 1/2 lbs Brussels sprouts, trimmed and halved
1/2 cup pecans, roughly chopped
2 Tblsp olive oil
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper to taste

Instructions

Chop pecan pieces finely enough to stick to lightly oiled Brussels sprouts.
Trim and halve Brussels sprouts
Toss the Brussels sprouts, pecans, olive oil, garlic in a bowl until well combined.
Spread Brussels sprouts one layer deep on as many baking trays as needed (cover tray with parchment or lightly spray with oil before putting Brussels sprouts on them)
Roast at 400 degrees for 25-30 minutes or until golden brown and tender.
Remove Brussels sprouts from oven, brush tops with melted butter.
Serve with a spatula so you can scrape up pecans with each serving of sprouts

Notes

I had trouble getting the pecan pieces to adhere to the Brussels sprouts. Consider roasting them separately in the oven and sprinkling over the top of the sprouts at the end after brushing with butter.