Brussels Sprouts with Pecans


2 lbs brussels sprouts, trimmed and halved
1 cup pecans, chopped
2 TBSP olive oil
2 cloves minced garlic
salt and black pepper


Heat oven to 450 deg. On a large rimmed baking sheet, toss the sprouts, pecans, oil, garlic, ½ tsp salt, and ¼ tsp pepper. Turn the sprouts cut side down. Toast about 20 to 25 minutes or until golden and tender.