Roasted Brussel Sprouts with Avocados and Pecans
Wow your guests with this unexpected Thanksgiving treat.
1/2 cup pecans
2 tbsp balsamic vinegar
2 tsp + 2 tsp fresh-squeezed lemon juice
2 tbsp olive oil
5 cups fresh brussel sprouts, stems trimmed and cut in halves or quarters
3 medium avocados, peeled and diced
1/2 tsp Vege-Sal, plus more to taste
black pepper to taste
Preheat oven to 450°F. Place pecans on a large baking sheet and roast for 3-4 minutes (until starting to brown). Set-aside pecans to cool on a cutting board.
Whisk together vinegar, 2 tsp lemon juice and olive oil.
Trim ends of brussel sprouts and cut in half, or quarters if large. (Hint: If wet, dry them or they won’t roast properly.) Put brussel sprouts in a bowl and toss with balsamic mixture. Spray baking sheet with non-stick spray and spread the brussel sprouts out. Roast them for 20 minutes.
Remove baking sheet from oven and turn brussel sprouts over quickly. Put baking sheet back in oven and roast 10 more minutes (until nicely browned).
While Brussel sprouts are roasting, coarsely chop pecans. Peel the avocados and dice into small pieces.
In a bowl toss the avocados with 2 tsp lemon juice, and season with 1/2 teaspoon Vege-Sal (or salt) and some fresh-ground black pepper.
Gently toss hot brussel sprouts with the avocado. Season to taste. Arrange on a serving dish, sprinkle pecans over, and serve immediately.