Roasted Brussels Sprouts with Toasted Pecans and Avocado

Source: Food & Wine Magazine by Jean-Georges Vongerichten

What’s my inspiration?
I really enjoy eating vegetables, cooked, raw, whatever.  And the more fun and creative you can get with the preparation, the more exciting they are to eat.  I about died when I saw this recipe, brussels sprouts, pecans and avocado?  I mean how can you go wrong.  The best part is there are only 6 ingredients plus salt & pepper.  Truly divine, easy preparation and impressive.  The brussels sprouts paired with avocado give this dish a creamy bite.  And the crunchy toasted pecans on top?  I mean….wow.  I also learned something by making this.  Boiling the brussels sprouts in water prior to roasting them keep them moist and keep them from drying out in the oven.  Give these a go, you won’t be disappointed.  (Next time, I might throw some bacon in for extra deliciousness!)

Like brussels sprouts?  Try my bacon brussels sprouts recipe too!

What you need?

  • 1/2 cup pecans
  • 2 1/2 pounds brussels sprouts
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 Hass avocado, cut into 1/2-inch dice
  • 1 teaspoon chopped thyme
  • 2 tablespoons balsamic vinegar

What you do:

  • Preheat the oven to 400°. Spread the pecans in a pie plate and bake for 5 minutes, until toasted. Let cool, then coarsely chop. (I sometimes just toast them in a pan on the stovetop – much quicker!)

    Toasted Pecans and Thyme

  • Bring a large saucepan of salted water to a boil. Add the brussels sprouts and cook until bright green, about 2-3 minutes. Drain, cut in half and pat dry with paper towels.
  • Toss the brussels sprouts with the olive oil. Season with salt and pepper and turn them cut sides down on a large rimmed baking sheet. 
     
  • Roast in the oven for about 20 minutes, until nicely browned on the bottom; turn the baking sheet halfway through roasting.
  • In a large bowl, toss the brussels sprouts with the pecans, avocado and thyme. Season with salt and pepper and transfer to a bowl. Drizzle with the vinegar and serve.
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One thought on “Roasted Brussels Sprouts with Toasted Pecans and Avocado

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