Make Jennifer Nettles’ Favorite Brussels Sprouts Recipe for Your Own Country Christmas

Jennifer Nettles attends the 89th Annual Macy’s Thanksgiving Day Parade on November 26, 2015 in New York City.

Credit: Bobby Bank/WireImage

Time to veg out! Brussels sprouts may be the in-demand side dish at hip farm-to-table restaurants these days, but when Jennifer Nettles was growing up in Georgia, they “weren’t the foodie hit they’ve become,” the Nashville-based To Celebrate Christmas singer tells Us.

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So what changed her mind? A recipe from Real Simple magazine that roasts the cabbage cousins — to bring out their sweeter side — and pairs them with crunchy pecans. “My family loves this dish,” says the 42-year-old of her son Magnus, 4, and husband Justin Miller. “It is a staple at our dinner table on the holidays!” 

We have a feeling you’ll say the same after you try the recipe below.

Roasted Brussels Sprouts With Pecans

Serves 8

2 lb brussels sprouts, trimmed and halved

1 cup pecans, roughly chopped

2 tbsp olive oil

2 cloves garlic, finely chopped

1/2 tsp kosher salt

1/4 tsp black pepper

1. Heat oven to 400 degrees. On a large rimmed baking sheet, toss the brussels sprouts, pecans, olive oil, garlic, salt and pepper. Turn the ­brussels sprouts cut-side down.

2. Roast until golden and tender, 20 to 25 minutes, or until some have charred edges.

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