2 lbs Brussels sprouts
1/3 cup pecans, chopped
1 small red onion, chopped
1/4 cup BBF Refined Almond Oil
3 Tbsp BBF Organic Agave
Kosher salt and freshly ground black pepper, to taste
1. Preheat the oven to 400°F
2. Cut off the ends of the Brussels sprouts and cut in half.
3. Place sprouts, pecans and onions in a large bowl. Toss with almond oil and agave. Season with salt and pepper.
4. Spread Brussels sprouts evenly on a large baking sheet and roast for 30 to 40 minutes or until sprouts are tender but crispy on the outside. Stir them several times while roasting.
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