This is one of the dishes brought by my brother-in-law's wife, Pam, to Thanksgiving dinner. It was delicious. Even if you don't think you like Brussels sprouts, do try this.
4 pkgs. (12 oz. each) fresh Brussels sprouts, trimmed and
halved lengthwise (about 12 cups)
1 large red onion, thinly sliced (2 cups)
1/2 cup pecans
1/4 cup cooking oil
1 1/2 teaspoons salt
1/2 teaspoon herbes de Provence
1/2 teaspoon cracked pepper
2 T. butter, room temperature
Preheat oven to 425 degrees. In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased baking pan.
Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to a serving bowl; toss with butter to coat.