roasted brussels sprouts with cherries, pecans, and thyme
Recipe type: vegetable, side dish
Serves: 8
  • 1 bag Brussels sprouts, quartered
  • 2 cups cherries, halved and pitted
  • 2 tablespoons coconut oil
  • 2 tablespoons cherry balsamic vinegar (or plain balsamic vinegar)
  • 2 tablespoons thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped toasted pecans
  1. Preheat oven to 425 degrees.
  2. Spread out Brussels sprouts and cherries on a parchment lined baking sheet.
  3. In a small bowl or pitcher, stir together coconut oil, vinegar, thyme, sea salt, and pepper.
  4. Drizzle coconut oil mixture over Brussels sprouts and cherries, and toss with your hands to coat evenly.
  5. Roast for 30 minutes or until Brussels sprouts are crispy on the outside and tender on the inside. Remove halfway through cooking time and toss.
  6. Transfer to a serving dish, sprinkle with pecans, and toss before serving.
Recipe by The Naked Avocado at