Maple Roasted Brussels Sprouts with Sriracha

Preheat toaster oven to 350ºF and arrange pecans in a single layer on a baking pan. Toast nuts for 5 to 7 minutes until golden and fragrant. Remove nuts from the baking pan and set aside.

Return empty pan to the toaster oven and increase temperature to 400ºF.

Add sprouts to a medium bowl and drizzle with oil, toss to coat veggies evenly. Salt and pepper to taste.

Carefully remove heated pan and arrange sprouts in a single layer. Roast for 20 minutes or until browned and fork-tender, stirring halfway through.

Combine maple syrup and Sriracha, drizzle over sprouts and stir well to coat evenly. Return pan to toaster oven for 5 more minutes.

Stir in toasted pecans and serve dish warm.

Note: If Brussels sprouts are on the large side, slice them into quarters or increase cook time and oil as needed.