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Roasted Brussels Sprouts with Toasted Pecans and Avocado


Makes 8-10 servings


1/2 cup pecan pieces

2 and 1/2 pounds brussels sprouts

1/4 cup olive oil

1 avocado, diced

2-4 tablespoons dried thyme

Freshly ground pepper

2 tablespoons balsamic vinegar

1. Preheat oven to 400 degrees. Spread the pecan pieces out on a baking dish and bake for 5 minutes until toasted.

2. Boil water in a large saucepan and blanch the brussels sprouts for about 3 minutes. Drain and pat dry with a paper towel. Let cool and chop brussels sprouts in halves or thirds.

3. Toss the brussels sprouts in a large bowl with the olive oil. Transfer to two baking sheets and bake for twenty minutes, turning halfway through.

4. Toss the brussels sprouts back into the large bowl and mix with pecans, avocado and thyme. Season with freshly ground pepper and drizzle with balsamic vinegar.

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