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Wednesday, October 16, 2013

Roasted Brussels Sprouts with Toasted Pecans and Avocado

brussels sprouts
Pin ItRoasted Brussels Sprouts with Toasted Pecans and Avocado
This recipe comes from Food and Wine Magazine, but today we might as well call it Food and Win Magazine. Cheesy? Maybe, but this recipe really is a winner! I regret waiting almost two years to make it after ripping it from the December 2011 issue. 
brussels sprouts
While I don't think I ever would have tossed these ingredients together (the pecans with brussels sprouts, yes...even the balsamic...but the thyme and avocado? no way!), they work together brilliantly. I realize we're more than a month out from Thanksgiving, but might I recommend you keep this in mind when you're ready to start menu-planning?! This would be a fantastic addition to just about any fall dinner and, like us, I think you'll instantly be wooed by the unique combination of ingredients!

brussels sprouts

One Year Ago: Crispy Ranch Zucchini Sticks & Pumpkin Apple Streusel Cake
Two Years Ago: Tiramisu & Chocolate Chow Mein Clusters
Three Years Ago: Paul's Pumpkin Bars (Pumpkin Bars with Cream Cheese Frosting) 
Four Years Ago: Mini Oreo Cheesecakes & Glazed Scallops with Spinach & Peppers

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.