C-FIT Studio Recipes

Roasted Brussel Sprouts & Pecans

Serves 4


2 lbs Brussels sprouts, trimmed and cut in half

2 Tbsp balsamic vinegar

2 Tbsp extra-virgin olive oil

Salt and pepper

½ cup pecans or walnut halves

Directions: Preheat oven to 400. Place Brussels sprouts in a gallon Ziploc bag, and add olive oil and balsamic vinegar. Seal bag and shake/massage to coat vegetables. Spread sprouts on a baking sheet lined with foil and sprinkle with salt and pepper. Roast 15-20 minutes to desired doneness.Meanwhile, spread nuts on a small baking sheet and place in toaster oven. Toast for 2 minutes. When veggies are done cooking, dump into a bowl and toss with the pecans. Delish!

Get Started Today!

One of our trainers will contact you within 1-2 business days to schedule your consultation at your convenience.