• 1 1/2 pounds (1/2 kg) brussel sprouts, cut off the ends and trim them
• 1 T olive oil
• 1 T vegan butter
• 1-2 T honey
• 1/2 cup (1 1/4 dl) pecans, coarsely chopped
• salt
• freshly ground black pepper

Preheat the oven to 400 F/200 C

Roast the pecans in a dry frying pan until they are lightly browned, 4-5 minutes. Put aside.

Cut the trimmed brussel sprouts in half through the stem, and place them on a parchment covered baking tray cut side down. Sprinkle with oil, salt and pepper. Bake for about 20 to 30 minutes or until they are lightly browned. Turn them after half the time.

Add the butter to a sauce pan and add the honey. Warm it on low heat until combined.

Remove the brussel sprouts from the oven and put them in a serving dish. Pour the honey butter and pecans over and toss gently.