Monday, December 2, 2013

Roasted Brussel Sprouts with Raisins & Pecans

20 good sized brussel sprouts, cut in half lengthwise
olive oil, salt, and pepper
1 c chopped pecans
2/3 c chopped raisins
1/4 cup butter

Mix raisins and brussel sprouts and toss with olive oil to coat them. Sprinkle with salt and pepper and roast on a cookie tray lined with foil (edges turned up to prevent leaks) or in a roasting pan at 450 degree oven for 20-25 minutes. They will start to smell strongly and turn just a tiny bit brown when done. You can always taste test!!

When the brussel sprouts are finished dump into a bowl. Next heat the butter over medium high in a pan on the stove and toss the pecans in it just for a few minutes till they begin to toast. Watch them and do not burn them. When done, dump the pecan/butter mixture into the brussel sprouts mixture. That's it! They're good right now and can be refrigerated and reheated and are still yummy.