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.

Ingredients

8 serv.

(12 ounce) packages fresh Brussels sprouts, trimmed, halved lengthwise, 3 lbs., about 12 cups↗4
large red onion, thinly sliced, about 2 cups↗1
pecans↗1⁄2 cup
canola oil↗1⁄4 cup
salt↗1 1⁄2 teaspoons
dry herbes de provence↗1⁄2 teaspoon
cracked pepper↗1⁄2 teaspoon
butter↗2 tablespoons
at room temperature

Step-by-step instructions

1
Preheat oven to 425 degrees.
2
In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
3
Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.

Source: food.com

Original recipe ↗

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