Brussels Sprouts with Pecans and Avocado

By chbounds

Ingredients

• 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

Preparation

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.