Roasted Brussel Sprouts with Pecan Vinaigrette

you'll want seconds, I guarantee it

you’ll want seconds, I guarantee it

Just a week into December and here’s another Christmas recipe (the first was nutty snowballs, in case you weren’t paying attention).

I intend to post a few Christmas-themed recipes every week until the big day. This might help you plan your feast…or make you entirely sick of the whole thing – it’s a toss up really.

pecans lower cholesterol levels. Fact.

pecans lower cholesterol levels. Fact.

Today it’s brussel sprouts. The poor lonesome veg that don’t get a look in any other time of the year are suddenly the most popular picks in the fresh produce section.

Although I’m a strong advocate for just roasting them with a little butter and sea salt, I understand that sometimes you need to jazz up your veg.

you know the pecans are toasted when they start to smell delicious

you know the pecans are toasted when they start to smell delicious

Enter crunchy pecans and a nutty, sweet vinaigrette (which also goes great with salad btw).

For further jazzing up, I recommend putting on the latest Van Morrison album with dinner.

Roasted Brussel Sprouts with Pecan Vinaigrette (serves 2)

  • 1/2 lb/ 8oz brussel sprouts, trimmed
  • 1/2 small, white onion thinly sliced
  • 2 tbsps butter, melted
  • 1/2 tsp sea salt
  • 2 tbsps extra virgin olive oil
  • 1/2 cup chopped pecans
  • 1 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 2 tsps honey
  1. Put the brussel sprouts and onion into a large mixing bowl. Pour over the melted butter and salt and shake/stir to throughly coat.
  2. Tip the mixture onto a greased or lined baking tray. Roast at 400 for 25 minutes until the sprouts are brown and crispy.
  3. While sprouts are roasting, prepare the viniagrette. Add the olive oil to a large frying pan and gently heat. Add the pecans and toast for a few minutes (they’re ready when you can smell them). Whisk together the vinegar, mustard and honey. Pour this into the pan, remove from the heat and swirl to combine.
  4. Take the sprouts and onion out of the oven and add to the pan. Swirl everything around until the sprouts are coated then transfer to a serving dish. Eat immediately!

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This post was also shared at Fight Back Friday, Fat Tuesday and Monday Mania.

18 thoughts on “Roasted Brussel Sprouts with Pecan Vinaigrette

      • Oh lovely, thank you so much for your support :) It’s comments like yours that make the hours spent eating/thinking about eating/writing about eating worth it! I remember when I started this blog, I was sure no-one would ever read (much less want to cook from it) but the feedback has been brilliant. Thank you, you’ve made my day!

      • So glad this put a smile on your face. It’s amazing there are people who will read what we write. We are each telling our own story and others learn from us. We in turn learn from others. Amazing how we now have access to the world right at home. :)

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