4 cups (1 litre) Brussels sprouts

2 slices bacon, cut into small pieces

3/4 cup (180 ml) pecans (or other nuts of your choice), coarsely chopped

Olive oil

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Cut Brussels sprouts in half if they are small (or quarter if they are large). Place on a baking sheet. Add bacon. Drizzle with a little olive oil. Season with salt and pepper and toss well.

Roast for 20 to 25 minutes or until vegetables are tender and beginning to brown. Add pecans a few minutes before the end of cooking, to toast lightly.

Serve with meat or fish.

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