Pecan Brussels Sprouts

I love Brussels sprouts. And this recipe is one of the easiest ways to prepare the petit cabbages. These are one of those vegetables we should all be eating more of because these sprouts are high in phytonutrients, fiber, vitamins, and minerals.

Brussels sprouts are high in a chemical thought to contain anti-cancer properties; it’s called sulforphane. Brussel sprouts and broccoli, also in the brassica family, have plenty of this amazing chemical. And these little cabbages are high in vitamin C too.

And the pecans in this recipe balance out the bitterness of the vegetable with a little sweetness and richness.


Pecan Brussels Sprouts

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Tania Van Pelt


  • 2 pounds of organic Brussels sprouts stem ends trimmed off, quartered
  • ½ cup raw pecans
  • 1 tablespoon grapeseed or safflower oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sea salt more as needed


  1. Preheat the oven to 350° F and place a pan or casserole dish inside to heat up.
  2. Quarter the Brussels sprouts and add them to the hot dish along with the pecans, grapeseed oil, salt, and pepper flakes. Toss the sprouts and nuts to coat. Drizzle with lemon juice. Bake until tender, and browned along the edges, about 20-30 minutes.
  3. Remove from the oven. Serve hot.