Ingredients
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4 (12 ounce) packages fresh Brussels sprouts, trimmed, halved lengthwise, 3 lbs., about 12 cups
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1 large red onion, thinly sliced, about 2 cups
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1/2 cup pecans
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1/4 cup canola oil
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1 1/2 teaspoons salt
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1/2 teaspoon dry herbes de provence
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1/2 teaspoon cracked pepper
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2 tablespoons butter, at room temperature
Instructions
- Preheat oven to 425 degrees.
- In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
- Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.