Roasted Brussels Sprouts with Figs & Pecans

Sweet and savory oven-roasted brussels sprouts with chopped dried figs and pecans. Perfect to make for a winter appetizer or holiday side. 

I know I say this every November, but I truly can’t believe that Thanksgiving is just a few short weeks away. 

This year I’m preparing dishes for both my family Thanksgiving AND a Friendsgiving the following day. 

That’s a lot of kitchen time here at F&V, friends! 

For each of those feasts, you bet I made sure that brussels sprouts were included on the menu. 

They’re one of my favorite vegetables and definitely one I think of first when I prepare a fall plate. 

If you’re not a big fan of brussels sprouts, then today’s recipe is for you.

Roasted Brussels Sprouts with Figs & Pecans is my new favorite way to enjoy sprouts. 

It’s a little salty, a little sweet, with a slight kick of spice and a lot of texture and crunch. 

This dish is perfect to prepare for an easy and delicious winter appetizer or holiday side!

What You Need to Make Roasted Brussels Sprouts with Figs & Pecans

Here’s what you need to make Roasted Brussels Sprouts with Figs and Pecans:

• brussels sprouts
• avocado oil
• dried thyme
• garlic powder
• Himalayan sea salt
• cayenne pepper
• pecans
• Fruit Bliss Organic Dried Figs

That’s it!

How to Make Roasted Brussels Sprouts with Figs & Pecans

This dish is super easy to prepare with a sheet pan and a large mixing bowl. 

Preheat the oven to 425°F and line a baking sheet with parchment paper. 

In a large bowl, whisk together the avocado oil, thyme, garlic powder, salt, and cayenne.

I like mixing up the oil and seasonings so you can evenly coat the brussels sprouts with flavor! 

Add the halved brussels sprouts to the bowl and toss them in the oil and seasoning until they’re nicely coated. 

Pour the brussels sprouts on the parchment lined baking sheet and spread them into an even layer.

For the best results, flip the brussels sprouts so they’re cut side down. 

Bake the brussels sprouts for 20 minutes this way. 

Add Dried Figs & Pecans to Roasted Brussels Sprouts

While the brussels sprouts are baking, you can prepare your dried figs and pecans.

I used Fruit Bliss Organic Dried Figs with creamy pecans for a hint of sweetness and crunch to this delicious side! 

Adding them to the sheet pan for 10 minutes at the end lightly toasts the pecans and figs to add warmth and depth of flavor.

Fruit Bliss Organic Dried Figs

I love using Fruit Bliss Organic Dried Figs because their products are nothing but organic dried fruit! 

Their dried fruit is sun-dried and made without preservatives and chemicals.

These dried figs are surprisingly tender because Fruit Bliss is steamed to make them soft and juicy!

I like to chop off the fig stem, then slice the rest into small rounds to incorporate into this recipe. 

Once the brussels sprouts are done, remove the pan from the oven and turn off the heat. 

Sprinkle on the pecans and dried figs and lightly toss everything with a spatula to incorporate everything. 

Return the sheet pan to the oven and let them cook for 5-10 more minutes, until the pecans and figs are fragrant and lightly browned. 

Watch closely to make sure that the pecans don’t burn during this time.

How to Serve Roasted Brussels Sprouts with Figs & Pecans

Enjoy Roasted Brussels Sprouts with Figs & Pecans as a delicious fall side.

Pair them with a plant-based main dish, or enjoy them straight from the oven. 

It would work wonderfully as a holiday side as part of your plant-based Thanksgiving spread. 

The recipe serves 3-4, but you can easily double or triple the recipe to make more to accommodate a larger crowd.

I love mine served with a sprinkle of fresh herbs and a drizzle of tahini. 

To make this side a main dish, try adding a protein and grain, like chickpeas and quinoa, to serve as a full meal!

Enjoy!

More Vegan Thanksgiving Sides Recipes

• Roasted Brussels Sprouts with Hazelnut Butter Sauce

• Dijon Tahini Green Beans

• Candied Yams with Cacao Nibs & Pecans

• Cauliflower Mashed Potatoes with Almond Butter Gravy

• Harissa Roasted Cauliflower with Cranberries & Hazelnuts

• Roasted Squash & Arugula Salad

• Butternut Squash Noodle Cranberry Salad

• Tri-Colored Roasted Cauliflower Salad

• Vegan & Grain-Free Sweet Potato Casserole

• Stovetop Cauliflower Rice Stuffing

• Low-Sugar Orange Cranberry Sauce

• Delicata Chickpea Bake With Almond Butter “Gravy”

• 2-Way Low Sugar Cranberry Sauce

I Want to Hear From You

If you make this Roasted Brussels Sprouts with Figs & Pecans recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

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XO Lauren

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Disclosure: This post is brought to you by Fruit Bliss, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!