Ingredients:
1/2 cup (125 mL) pecans or almonds
6 cups (1.5 L) Brussels sprouts, trimmed and halved
1 small red onion, cut into 1-inch wedges
2 tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) maple syrup
2 tsp (10 mL) cider vinegar
In small metal cake pan, toast nuts in 350°F (180°F) oven until fragrant, 5 to 10 minutes. Coarsely chop and set aside. In roasting pan, toss together brussels sprouts, onion, oil, salt and pepper. Roast in 425°F (220°C) oven, stirring occasionally, until tender and edges are browned, about 30 minutes. Add nuts, maple syrup and vinegar; toss to combine. Roast for 5 minutes. Makes 4 servings.