38 minutes ago
Tuesday, October 8, 2013
I know. I was thinking the same thing.
Brussels sprouts with avocado?
They are definitely an unlikely pair and would never be friends, until Jean Georges Vongerichten brought them together.
This recipe is AH-MAZING (I know I've been saying that a lot lately, sorry).
It's wonderful eaten warm or at room temperature and can be enough for a vegetarian main dish, since you are getting a lot of fat and protein from the avocado and the pecans.
The original recipe wants you to blanch the sprouts in water before roasting them, but I skipped this step and just roasted them straight up, like I usually do.
I loved this recipe and will be making it often.
Roasted Brussels Sprouts w/ Avocado & Pecans: (adapted from Food & Wine)
1/2 cup pecans
2 1/2 pounds Brussels sprouts, ends trimmed and sliced in half
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 ripe Hass avocados, cut into 1/2-inch dice
1 tbsp chopped fresh thyme
2 tablespoons balsamic vinegar
Preheat the oven to 400°.
Spread the pecans in a pie plate and bake for 5 minutes, until toasted. Let cool, then coarsely chop (you can also use a toaster oven).
On 2 large rimmed baking sheets, toss the brussels sprouts with the olive oil. Season with kosher or sea 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.
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.