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  • Jefferson Adams

    Roasted Brussels Sprouts With Pecans & Parmesan (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

      Parmesan cheese, pecans, and red wine vinegar help these Brussels sprouts to shine.


    Caption: Image: CC--Edsel Little

    Celiac.com 03/09/2019 - Spring is a great time for root vegetables, and Brussels sprouts are a regular favorite. A little red wine vinegar helps these Brussels sprouts turn a corner. Pecans and Parmesan do the rest. Enjoy!

    Ingredients:

    • 1 cup pecans, broken
    • 1 pound Brussels sprouts, cleaned and cut in half
    • 2-3 tablespoon extra-virgin olive oil, plus extra
    • 1 tablespoon red wine vinegar
    • ½ cup grated Parmesan
    • Kosher salt and pepper to taste



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    Directions:
    Heat oven to 350˚F. Toast the pecans on a sheet tray for about 5-6 minutes. Set aside.

    Increase oven temperature to 450˚F. 

    Toss Brussels sprouts in a bowl with olive oil, and season with salt and pepper.

    Spread on sheet tray and roast about 20 minutes until fork-tender and some outer leaves caramelize and char.

    Let sprouts cool, and then toss with pecans.

    Drizzle with red wine vinegar and olive oil, and season with salt and pepper. 

    Sprinkle with Parmesan cheese and serve.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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