Roasted Brussel Sprouts with Avocados and Pecans
- Vegan
- Vegetarian
- Fall
- Thanksgiving
- Winter
- Appetizer
- Dinner
- Lunch
60
Minutes
8
Ingredients
4-6
Servings
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.
Ingredients
- 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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