Roasted Brussel Sprouts with Avocados and Pecans







Step 1

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.

Step 2

Whisk together vinegar, 2 tsp lemon juice and olive oil.

Step 3

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.

Step 4

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).

Step 5

While Brussel sprouts are roasting, coarsely chop pecans. Peel the avocados and dice into small pieces.

Step 6

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.

Step 7

Gently toss hot brussel sprouts with the avocado. Season to taste. Arrange on a serving dish, sprinkle pecans over, and serve immediately.


  • 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
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