Roasted Brussels Sprouts with Coconut Nectar Vinegar, Fennel & Pecans

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This recipe is so delicious, even my mom-in-law, brother and kids, who aren’t all about brussels sprouts love this!

Just in time for creating it for our Canadian Thanksgiving Dinner side dish! 😉

Ingredients:

Dressing:

2 tbsp balsamic vinegar

2 tbsp coconut nectar vinegar (I got mine at Save-On-Foods in organic section of vinegar/oil isle).

1-2 tbsp fennel seeds

3 tbsp avocado oil

sprinkle sea salt and pepper to taste

Other ingredients

4 cups of raw brussels sprouts (I just buy the packaged one from Costco)

(Optional) 1/2 cup raw pecans

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Directions:

Preheat oven to 400 degrees C.

Mix dressing ingredients together.

Pour dressing over brussel sprouts  in a bowl (ok, I admit, to save time, I just do it right in the baking dish pan!) and mix together with pecans!

Bake for 10-15 minutes or until brussels sprouts are soft yet still crunchy.

Enjoy! 🙂

Happy Thanksgiving!!!

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