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Brussels Sprouts with Pecans and Avocado


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Rate this recipe 4.5/5 (2 Votes)


  • 1/2 c. pecans
  • 2 1/2 lbs. Brussels sprouts
  • 1/4 c. olive oil
  • salt
  • freshly ground pepper
  • 1 avocado cubed into 1/2 inch pieces
  • 1 tsp. thyme
  • 2 T. balsamic vinegar



Step 1

Preheat oven to 400. Spread the pecans in a pie plate and bake for 5 minutes. Cool and coarsely chop.

Blanch Brussels sprouts in salted boiling water until bright green; about 3 minutes. Drain well, cut in half and dry.

Toss the Brussels sprouts with the olive oil. Season with salt and pepper and turn them cut sides down on a cookie sheet. Roast in the upper and lower thirds of the oven for 20 minutes, switching places halfway through.

In a large bowl, toss the Brussels sprouts with the pecans, avocado, and thyme. Season with salt and pepper and transfer to bow. Drizzle with the balsamic vinegar and serve.


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