Roasted Brussels Sprouts - cooking recipe

Ingredients

4 (12 ounce) packages fresh Brussels sprouts, trimmed, halved lengthwise, 3 lbs., about 12 cups
1 large red onion, thinly sliced, about 2 cups
1/2 cup pecans
1/4 cup canola oil
1 1/2 teaspoons salt
1/2 teaspoon dry herbes de provence
1/2 teaspoon cracked pepper
2 tablespoons butter, at room temperature

Preparation

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 jellyroll pan.
Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.