Roasted Brussels Sprouts

Gooseberry Patch’s The Harvest Table (contributed by: Stacy Kaegi, Wappingers Falls, NY)

2 lbs Brussels sprouts, trimmed and halved
1 c pecans, coarsely chopped
2 Tbsp olive oil
2 cloves, finely chopped
1/2 tsp kosher salt
1/4 tsp pepper

Toss together all ingredients on a large rimmed baking sheet. Turn Brussels sprouts cut-side down. Bake, uncovered, at 400°F for 20 to 25 minutes, until golden and tender. Serves 6.