These Brussels sprouts are also something to be thankful for. It was kind of funny because my mom kept raving about them and how sweet they are. And my sister told me on the way out that if they were cooked that way at home she might actually eat them. I think that's massive praise considering M. is not a fan of vegetables in general. And even better these are a no-fuss vegetable dish.
Roasted Brussels Sprouts with Pecans
courtesy of Real Simple
2 pounds Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 Tbsp olive oil
kosher salt and black pepper
(the original recipe called for 2 cloves garlic, finely chopped, but I seem to have forgotten to add them. oops!)
Heat oven to 400 degrees F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, 1/2 tsp salt, and 1/4 tsp pepper. Turn the Brussels sprouts cut side down. Roast until golden and tender, 20 to 25 minutes.