Roasted Brussels Sprouts With Toasted Pecans And Avocado – a delicious recipe with pecans, brussels sprouts, extra-virgin olive oil, Salt, Freshly ground pepper, avocado. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 400u00b0. Spread the pecans in a pie plate and bake for 5 minutes, until toasted. Let cool, then coarsely chop.
2
In a large saucepan of salted boiling water, blanch the brussels sprouts until bright green, 3 minutes. Drain well, cut in half and pat dry.
3
On 2 large rimmed baking sheets, toss the brussels sprouts with the olive oil. Season with salt and pepper and turn them cut sides down. Roast in the upper and lower thirds of the oven for 20 minutes, until just tender and nicely browned on the bottom; switch the baking sheets halfway through roasting.
4
In a large bowl, toss the brussels sprouts with the pecans, avocado and thyme. Season with salt and pepper and transfer to a bowl. Drizzle with the vinegar and serve.
229
kcal
Calories
25
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup pecans, 2 1/2 pounds brussels sprouts, 1/4 cup extra-virgin olive oil, Salt, and more.
Yes, Roasted Brussels Sprouts With Toasted Pecans And Avocado falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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