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Brussels Sprout with Toasted Pecans and Avocados
| Brussels Sprout with Toasted Pecans and Avocados | Print |
Recipe By: Alice Morrow
Brussels Sprout with Toasted Pecans and Avocados
Ingredients
- 1 c. pecans
- 3 lbs. fresh Brussels sprouts
- ¼ c. extra virgin olive oil
- Salt, black pepper, garlic powder
- 1 ripe avocado, diced
- 1 T. chopped fresh thyme
- 3 T. good quality balsamic vinegar
Instructions
- Preheat oven 400.
- Spread pecans on oven safe dish and bake for 5 minutes until toasted. Let cool, then coarsely chop.
- In saucepan, boil salted water, blanch the sprouts until bright green. Drain well, cut in half and pat dry.
- On 2 large rimmed baking sheets, toss sprouts with olive oil. Season with salt, pepper and garlic powder.
- Place cut side down on baking sheet. Roast in oven for 20 minutes, until just tender and nicely browned on bottom. Switch the two baking sheets in their position in oven halfway through cooking.
- In bowl, toss the sprouts with pecans, avocados and thyme.
- Season with salt and pepper and drizzle with vinegar.
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