Roasted Brussel Sprouts with Candied Pecans and Raspberry Vinaigrette

These Roasted Brussel Sprouts make the perfect holiday side dish, but I personally think it’s amazing any time of the year. Growing up I wasn’t a fan of Brussel sprouts, I don’t think most kids are. But as an adult, I seriously love them so much! There are so many different ways you can make them; roasted, steamed, raw in a salad, you name it!

I was looking to come up with a recipe that would spark some joy on these sometimes overlooked veggie. For years I only made them one way, roasted and seasoned. I figured don’t change something that’s already so good, right?

All that changed when I came up with this recipe. These Roasted Brussel Sprouts with Candied Pecans and Raspberry Vinaigrette are a total game changer. There is so much flavor packed into this side dish, this will probably be the only way you make them from now on.

How to Prep Your Brussel Sprouts

I like buying Brussel Sprouts that are on the large side. Sometimes when they are too small, they over cook and become too bitter. Preferably I like to buy them loose, that way I can make sure I am picking the right size. If your grocery store doesn’t sell them like that just make sure you pick the bigger ones.

• always wash your veggies before cooking them / eating them
• line a baking sheet with parchment paper
• when roasting Brussel sprouts I prefer to preheat the oven to 400 degrees
• cut the stems off the Brussel and then cut in half length wise
• naturally some of the leaves will come off, that is ok
• tare off any leaves that are ugly
• place flat side down on your baking sheet
• spray or drizzle over them and lightly season with salt and pepper
• bake between 25-30 min

How to Make Candied Pecans

There are so many recipes out there on how to make candied pecans. You really only need a few ingredients and you’re good to go. I hopped on Pinterest and found a super simple recipe by Susan Cooks Vegan – here is what you need:

• pecans
• brown sugar
• cinnamon
• water
• salt

Making the Raspberry Vinaigrette

When coming up with this recipe, I knew I wanted to dress the roasted Brussel Sprouts with some type of vinaigrette. There are so many options out there, but when I came across some photos of raspberry vinaigrettes I knew that was the way to go. I love how pink it turned out, and the fact that they are made with fresh organic raspberries make this dressing that much more delicious.

You can make your own raspberry vinaigrette with just a few simple ingredients and a food processor or magic bullet blender

• 1 cup fresh organic raspberries
• 1/4 cup olive oil (or avocado oil for milder taste)
• 1 tbsp white wine vinegar
• 1/2 lemon juiced
• 1/4 tsp salt
• 1 tbsp water

Blend all ingredients together and enjoy! Store your homemade dressing in these awesome jars