Description
A delicious side dish featuring roasted Brussels sprouts tossed with creamy avocado and crunchy pecans.
Ingredients
Scale
- 1/4 cup pecans
- 1 lb. fresh Brussels Sprouts, stems trimmed and cut in halves or quarters
- 1 tablespoon balsamic vinegar
- 1 tablespoon + 1 teaspoon olive oil
- 2 – 3 teaspoons fresh-squeezed lemon juice
- 2 medium avocados, peeled and cut into small dice
- 1/2 teaspoon salt, plus more to taste
- fresh-ground black pepper to taste
Instructions
- Preheat oven to 450F/230C, or if the oven has already been in use, turn to that temperature.
- Put pecans on the baking sheet you’ll be using to roast the Brussels sprouts, and when the oven is hot put the baking sheet in and roast 3-4 minutes or just until the pecans barely start to look browned.
- Remove from oven and put the pecans on a cutting board to cool.
- Trim the stem ends of Brussels sprouts and cut them in half, or in quarters if they’re large.
- Most Brussels sprouts don’t need to be washed but if they do need it, use a salad spinner and spin them very dry or they won’t roast properly.
- Roast Brussels sprouts for 10 minutes.
- While the Brussels sprouts roast, coarsely chop the pecans.
- Peel the avocados and cut them into small pieces.
- Wash out the bowl you tossed the Brussels sprouts in, put the avocado into the bowl, toss with the 2 teaspoons lemon juice, and season with 1/2 teaspoon salt and some fresh-ground black pepper.
- After 10 minutes, remove baking sheet from the oven and quickly use a turner to turn the Brussels sprouts over.
- Put the baking sheet back in the oven and roast the Brussels sprouts 5-10 minutes more until they’re nicely browned.
- Gently toss the hot Brussels sprouts with the avocado.
- Season to taste with a little more salt and fresh-ground black pepper, to taste.
- Arrange the Brussels sprouts and avocado on a serving dish, sprinkle pecans over, and serve immediately.
Notes
- For varying flavors, you can adjust the number of pecans used.
- If washing Brussels sprouts, do so earlier to avoid them being too wet before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg