Brussels Sprouts with Pecans and Avocado
- 1/2 c. pecans
- 2 1/2 lbs. Brussels sprouts
- 1/4 c. olive oil
- freshly ground pepper
- 1 avocado cubed into 1/2 inch pieces
- 1 tsp. thyme
- 2 T. balsamic vinegar
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.