Combined with the tang of balsamic vinegar and the crunch of pecans, these roasted brussels sprouts will win over even the most sprout-phobic.

　　

Ingredients

serves 4, 1/2 cup per serving

　　Cooking spray

　　1 10-ounce package frozen brussels sprouts

　　2 teaspoons olive oil

　　1/4 teaspoon salt

　　1/8 teaspoon pepper

　　2 tablespoons chopped pecans

　　1 tablespoon balsamic vinegar

　　

Step 1

Preheat the oven to 450°F. Lightly spray a rimmed baking sheet with cooking spray.

　　

Step 2

Put the brussels sprouts in a single layer on the baking sheet. Drizzle with the olive oil. Sprinkle with the salt and pepper.

　　

Step 3

Bake for 17 to 19 minutes, stirring occasionally.

　　

Step 4

Meanwhile, put the pecans in a single layer in a small skillet over medium heat. Dry-roast for about 4 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don’t burn.

　　

Step 5

Transfer the brussels sprouts to a medium bowl. Add the vinegar, tossing to coat. Sprinkle with the pecans.

　　

Time-Saver

Step 6

When time allows, dry-roast extra nuts. Freeze what you don’t need right away in an airtight freezer bag for up to three months, and the nuts will be ready whenever you need them.

　　

nutrition information

Step 7

(Per Serving)

　　

Step 8

Calories: 78

　　

Step 9

Total Fat: 5.0g

　　

Step 10

Saturated: 0.5g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 1.0g

　　

Step 13

Monounsaturated: 3.0g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 153mg

　　

Step 16

Carbohydrates: 7g

　　

Step 17

Fiber: 3g

　　

Step 18

Sugars: 4g

　　

Step 19

Protein: 3g

　　

Step 20

Dietary Exchanges

　　

Step 21

1 Vegetable

　　

Step 22

1 Fat

　　American Heart Association Quick & Easy Meals