Trim the ends off the Brussels sprouts and cut them in half lengthwise. Place them in a large mixing bowl.
Combine the olive oil, almond butter, balsamic vinegar, salt, garlic powder, black pepper, and nutritional yeast in a separate bowl. Whisk together until well combined.
Pour the dressing over the Brussels sprouts in the mixing bowl and toss until the sprouts are evenly coated.
Add the pecans and toss again.
Spread the Brussels sprouts on a baking sheet in a single layer, ensuring they are not overcrowded. This allows them to roast evenly.
Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the Brussels sprouts are tender and caramelized, stirring halfway through the cooking time for even browning.
Serve the roasted Brussels sprouts with pecans hot as a delicious side dish or as a standalone snack.
Enjoy!
Watch a quick how-to video on Evie's Instagram --see HERE.
Recipe was developed by Fidelia Grace -- check out her Instagram page with healthy, homemade recipesHERE.
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