Roasted Brussels Sprouts with Avocado and Pecans


Do I need to say more than Jean-Georges Vongerichten? For those who may be unfamiliar, he is hands down the most amazing chef in Paris!!!! And this recipe is amazing – Brussels sprouts and avocado? YES!! This dish is amazing!

1/2 c pecans, toasted
2 1/2 lb brussels sprouts, halved
1/4 c extra-virgin olive oil
Salt and pepper
1 avocado, cut into 1/2-inch dice
1 tsp thyme, chopped
2 TBSP balsamic vinegar

Preheat oven to 400.

On 2 large rimmed baking sheets, toss the brussels sprouts with the olive oil. Season with salt and pepper and turn them cut sides down. Roast in the upper and lower thirds of the oven for 30 – 40 minutes, until just tender and nicely browned on the bottom; switch the baking sheets 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.

Serves 4.