|Roasted Brussels Sprouts with Toasted Pecans and Avocado|
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Roasted Brussels Sprouts with Toasted Pecans and Avocado
from Food and Wine December 2011
-1/2 cup pecans
-2 1/2 pounds brussels sprouts, cut in half
-1/4 cup extra-virgin olive oil
-salt & freshly ground pepper
-1 Hass avocado, cut into 1/2-inch dice
-1 tsp chopped thyme
-2 tbsp balsamic vinegar
1. Preheat the oven to 400F. Spread hte pecans on a pie plate and bake for 5 minutes or until toasted. Allow to cool and coarsely chop.
2. On two large rimmed baking sheets lined with foil, toss the brussels sprouts in olive oil. Season with salt and pepper and arrange, cut side down.
3. Roast them in the upper and lower thirds of the oven for 20-25 minutes, until just tender adn beginning to brown on the bottoms. Switch the pans 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 balsamic vinegar and serve.