Roasted Brussels Sprouts with Figs & Pecans: The Ultimate Sweet & Savory Holiday Side

Discover the perfect harmony of sweet and savory with these oven-roasted Brussels sprouts, featuring chopped dried figs and crunchy pecans. An ideal healthy side dish or elegant appetizer for your winter gatherings and holiday feasts.

As the crisp autumn air gives way to the cozy chill of winter, my kitchen transforms into a hub of festive cooking. With Thanksgiving and Friendsgiving just around the corner, I’m already deep into planning menus that are both delightful and nourishing. And you can bet your bottom dollar that Brussels sprouts will be making a prominent appearance on every holiday table this season!

Brussels sprouts often get a bad rap, but when prepared correctly, they can be one of the most delicious and versatile vegetables. Roasting is, without a doubt, the best way to bring out their natural sweetness and achieve those coveted crispy edges. If you’ve ever thought you weren’t a fan of these miniature cabbages, then this recipe for Roasted Brussels Sprouts with Figs & Pecans is about to change your mind forever.

This dish is a symphony of flavors and textures, designed to please every palate. It’s a masterful blend of a little salty earthiness from the perfectly roasted sprouts, a hint of sweet caramelization from the figs, a gentle kick of warmth from a touch of spice, and an irresistible crunch from the toasted pecans. This unique combination elevates humble Brussels sprouts into a truly gourmet experience that is equally perfect as a hearty winter appetizer or a standout holiday side dish.

Preparing this festive side doesn’t require hours in the kitchen, making it an ideal choice for busy holiday hosts. With minimal prep and a simple roasting method, you can achieve impressive results that will have everyone asking for the recipe. It’s a wonderful way to incorporate healthy, plant-based goodness into your holiday spread without sacrificing flavor or elegance. Get ready to fall in love with Brussels sprouts all over again!

Essential Ingredients for Roasted Brussels Sprouts with Figs & Pecans

Crafting these delectable Roasted Brussels Sprouts with Figs & Pecans requires a short and simple list of ingredients, most of which you likely already have in your pantry. Each component plays a crucial role in building the dish’s complex flavor profile:

Brussels Sprouts: You’ll need about 6 cups, halved. Look for firm, bright green sprouts without yellowing leaves. Halving them ensures they cook evenly and develop a beautifully caramelized surface.
Avocado Oil: Approximately 2 tablespoons. Chosen for its high smoke point and neutral flavor, avocado oil is perfect for roasting at higher temperatures, ensuring your sprouts get crispy without burning. Olive oil can be a suitable alternative.
Dried Thyme: 1 teaspoon. This classic herb brings a warm, earthy, and slightly floral note that beautifully complements the Brussels sprouts. Fresh thyme can also be used; simply double the quantity.
Garlic Powder: ½ teaspoon. A convenient way to infuse a mellow garlic flavor throughout the dish without the risk of fresh garlic burning during roasting.
Himalayan Sea Salt: ¼ teaspoon. Essential for seasoning, it enhances all the other flavors. Adjust to your personal preference.
Cayenne Pepper: A pinch. This adds a subtle warmth and a gentle kick that balances the sweetness of the figs and the richness of the pecans. If you prefer less spice, you can omit it, or increase it for more heat.
Pecans: ½ cup, chopped. These nuts provide a wonderful buttery flavor and a satisfying crunch. Walnuts or hazelnuts could also work if you’re looking for an alternative.
Fruit Bliss Organic Dried Figs: ½ cup, stems removed and sliced or diced. These exceptionally tender and juicy figs are the star of the sweet component, adding a delightful chewiness and natural sweetness.

That’s everything you need to create a truly memorable side dish!

Step-by-Step Guide: How to Make Roasted Brussels Sprouts with Figs & Pecans

This recipe is designed for simplicity and maximum flavor, utilizing just a sheet pan and a large mixing bowl for easy cleanup. Follow these steps for perfectly roasted Brussels sprouts every time:

Prepare Your Oven and Baking Sheet: Begin by preheating your oven to 425°F (220°C). This high temperature is key to achieving crispy, caramelized sprouts. Line a large baking sheet with parchment paper. Parchment paper is crucial here as it prevents sticking and makes cleanup a breeze, ensuring your vegetables release easily from the pan.
Mix the Flavorful Coating: In a spacious mixing bowl, combine the 2 tablespoons of avocado oil with the 1 teaspoon of dried thyme, ½ teaspoon of garlic powder, ¼ teaspoon of Himalayan sea salt, and a pinch of cayenne pepper. Whisk these ingredients together thoroughly until they are well combined. This initial mixing step ensures that the oil and seasonings are evenly distributed, creating a consistent and flavorful coating for every single sprout.
Coat the Brussels Sprouts: Add the 6 cups of halved Brussels sprouts to the bowl with the seasoned oil. Toss them vigorously until each sprout is beautifully and evenly coated. Make sure there’s no dry spot left behind, as this coating is what will give them their incredible flavor and help them crisp up in the oven.
Arrange and Roast: Pour the coated Brussels sprouts onto the parchment-lined baking sheet. Spread them out into a single, even layer. It’s important not to overcrowd the pan; if necessary, use two baking sheets to ensure ample space between sprouts. Overcrowding will steam them instead of roasting, resulting in soggy sprouts. For the absolute best results and maximum caramelization, arrange the Brussels sprouts cut-side down. This allows the cut surface to get beautifully browned and slightly charred. Transfer the sheet pan to the preheated oven and bake for 20 minutes.

Enhance Flavor with Dried Figs & Pecans in the Final Bake

While your Brussels sprouts are undergoing their initial roast, this is the perfect time to prepare your 1/2 cup of dried figs and 1/2 cup of chopped pecans. These additions are what truly transform this dish from a simple roasted vegetable to an extraordinary holiday offering. The sweetness of the figs and the rich, buttery crunch of the pecans provide a delightful contrast to the slightly bitter and savory roasted sprouts.

For this recipe, I highly recommend using Fruit Bliss Organic Dried Figs. Their tender, juicy quality is unmatched and adds an incredible depth of flavor. Once your Brussels sprouts have completed their initial 20-minute bake, you’ll incorporate these delightful ingredients. Adding them to the sheet pan for the final 5-10 minutes of baking achieves a gentle toasting for the pecans and a warm, slightly softened texture for the figs. This brief period in the oven allows their flavors to meld beautifully with the savory sprouts, creating a harmonious blend that’s both comforting and exciting.

Why Fruit Bliss Organic Dried Figs Make a Difference

When it comes to dried fruit, quality truly makes a difference, and that’s why I consistently choose Fruit Bliss Organic Dried Figs for my recipes. What sets them apart is their commitment to purity and natural goodness: their products contain nothing but organic dried fruit, with no added sugars, preservatives, or artificial chemicals. This means you’re getting the pure, unadulterated flavor of sun-ripened fruit.

Unlike many other dried figs that can be tough or overly dry, Fruit Bliss figs are surprisingly tender and juicy. This is because they are gently steamed, a process that rehydrates them and locks in their natural moisture, resulting in a soft, pliable texture that’s a joy to bite into. This tender quality is particularly wonderful in this recipe, as it provides a chewy counterpoint to the crispy Brussels sprouts and crunchy pecans.

To prepare them for this dish, I simply chop off the small stem at the top of each fig, then slice the remaining fruit into small rounds or dice it. This makes them easy to incorporate and ensures you get a piece of sweet, chewy fig in nearly every bite. If you can’t find Fruit Bliss, look for any brand of organic, unsweetened dried figs that are known for their tenderness and lack of preservatives.

Once the initial 20 minutes of roasting for the Brussels sprouts are complete, carefully remove the pan from the oven. At this point, the sprouts should be tender-crisp and starting to caramelize. There’s no need to turn off the oven completely just yet, as we’ll be returning the pan for the final round of baking.

Evenly sprinkle the chopped pecans and the prepared dried figs over the roasted Brussels sprouts. Using a spatula, lightly toss everything together directly on the sheet pan to ensure the nuts and figs are distributed throughout the sprouts. This brief toss helps them get cozy with the warm sprouts and seasoning.

Return the sheet pan to the oven for an additional 5-10 minutes. During this final bake, the pecans will become lightly toasted and more fragrant, and the figs will soften further, releasing their natural sweetness. Keep a close eye on the pan, especially the pecans, as they can burn quickly once they start to brown. The goal is a fragrant, slightly browned appearance, not a scorched one. Once achieved, immediately remove the pan from the oven. Serve this delicious side dish immediately to enjoy it at its peak warmth and crispiness!

Serving Suggestions for Roasted Brussels Sprouts with Figs & Pecans

These Roasted Brussels Sprouts with Figs & Pecans are incredibly versatile and can be enjoyed in numerous ways. They shine as a sophisticated fall side dish, perfect for elevating any meal, whether it’s a cozy weeknight dinner or a grand holiday feast. Their sweet and savory profile makes them a fantastic complement to a wide array of main courses.

For your holiday spread, especially a plant-based Thanksgiving or Christmas dinner, they make an unforgettable addition. Imagine them alongside a hearty lentil loaf, a vibrant wild rice pilaf, or a creamy sweet potato casserole. Their rich flavors and appealing textures will add a welcome contrast to your festive table. The recipe, as written, generously serves 3-4 people, making it ideal for a small family gathering. However, it’s incredibly easy to double or even triple the ingredients and use multiple sheet pans to accommodate a larger crowd without compromising on quality or flavor.

To enhance the dish even further, I love to serve mine with a delicate sprinkle of fresh herbs, such as chopped parsley or rosemary, which add a burst of freshness and color. A light drizzle of creamy tahini can also introduce another layer of richness and a slightly nutty flavor that beautifully ties everything together. The possibilities don’t stop there!

If you’re looking to transform this side dish into a complete and satisfying main meal, consider adding a plant-based protein and a grain. Toss in some roasted chickpeas or a serving of fluffy quinoa with the sprouts after they come out of the oven. This creates a nutritious and well-balanced bowl that’s perfect for a healthy lunch or a light dinner. This dish is truly a celebration of seasonal flavors, so enjoy every delicious bite!

More Vegan Thanksgiving Side Dishes to Try

Planning a full plant-based holiday menu? Here are more of my favorite vegan side recipes that are perfect for Thanksgiving, Friendsgiving, or any festive occasion:

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!

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XO Lauren