"Jean-Georges Vongerichten first created this side dish as an all-green one, using pistachios. 'When I tried it with pecans, though, it was even better,' he says. The unconventional combination plays with textures (crisp roasted sprouts, creamy avocado) and flavors: 'When you roast Brussels sprouts, they get sweeter; but when you warm avocado, it gets a little more bitter.'"
— FOOD & WINE Magazine; recipe contributed by Jean-Georges Vongerichten
- 1/2 Cup pecans
- 2 1/2 Pounds Brussels sprouts
- 1/4 Cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 Hass avocado, cut into 1/2-inch dice
- 1 Teaspoon chopped thyme
- 2 Tablespoons balsamic vinegar
Preheat the oven to 400 degrees. Spread the pecans in a pie plate and bake for 5 minutes, until toasted. Let cool, then coarsely chop.
In a large saucepan of salted boiling water, blanch the Brussels sprouts until bright green, 3 minutes. Drain well, cut in 1/2 and pat dry.
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.
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.