There is something fall feeling with this combination of chopped pecans, apples, and brussel sprouts and I love it! Brussel sprouts are in season right now so it’s the perfect time to make this recipe and is also a great appetizer for Thanksgiving! It only takes a total of 30 minutes to put together and is good for two to three people. Plus, it’s vegan, gluten free, and refined sugar free!
The vinaigrette for this dish is sweet and a little bit tangy. I like to roast my apples and pecans so that the apples soften a bit and the pecans get a little crunchy. You want to make sure that you don’t over roast your pecans because they will burn! The dish is served warm (it also tastes good cold) and I love to add a sprinkle of pomegranate seeds on top for a refreshing taste and an added crunch.
This dish is super simple to make. There is minimal prep, you just need to halve your brussel sprouts, chop your pecans, and dice your apple. You will roast everything (pecans and apples together for less time than the brussels) and then top with pom seeds and the vinaigrette and serve it!Â
Maple Balsamic Brussels Sprouts with Apples + Pecans
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
Brussels Sprouts
- 1 lb bag brussels sprouts (10-15), halved
- 1/2 cup pecans, chopped
- 1 apple, diced
- 2-3 tbsp olive oil or avocado oil
- 1/2 cup pomegranate seeds
Vinaigrette
- 3 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 garlic clove, minced
- 1/4 tsp salt
- pepper, to taste
Instructions
- Preheat the oven to 400 degrees and line two baking trays with parchment paper.
- Cut the brussels sprouts in half and place on one of the baking trays. Add 2 tbsp of olive or avocado oil, a sprinkle of salt and pepper, and mix together to coat brussels in oil.
- Roast brussels sprouts for 20 minutes or until crispy (shake them loose at the halfway mark).
- On the second baking tray, add pecans and chopped apples and 1 tbsp of olive or avocado oil. Mix together to coat apples and nuts in oil.
- Roast the pecans and apples for 10 minutes and set aside.
- While everything is in the oven, make your vinaigrette and set aside.
- Remove brussels from the oven. Let them cool for 5 minutes, then add pecans and apples, and top with pomegranate seeds. Add in dressing and mix well and ENJOY!
