Good Morning America Recipes

Diane's Oven Roasted Brussels Sprouts with Toasted Pecans

A Traditional Thanksgiving Dish

GMA Recipes
Difficulty: Easy
Cook Time: min

Diane Henderiks is a registered dietitian, the founder of and a "Good Morning America" health contributor.


  • 1 pound fresh Brussels sprouts, cleaned trimmed and halved
  • 1 tablespoon olive oil
  • 1/2 tablespoon garlic powder
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons dried rosemary
  • 1 teaspoon Kosher salt
  • Freshly ground black peper, to taste
  • 1/4 cup pecans; lightly toasted and coarsely chopped
  • 1/4 cup dried apricots; coarsely chopped
  • Cooking Directions

    Preheat oven to 375 degrees.

    Place Brussels sprouts in a large bowl.

    In a small bowl combine oil, garlic, vinegar, rosemary, salt and pepper. Whisk thoroughly.

    Add mixture to Brussels sprouts and toss gently.

    Place in an even layer on baking sheet(s).

    Bake about 15 minutes until crisp/tender; shaking pan halfway through.

    Remove from oven and stir in pecans and cranberries.

    Recipe Summary

    Main Ingredients: pecans, sprouts, olive oil

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