Roasted Brussels Sprouts with Toasted Pecans and Avocado

Roasted Brussels Sprouts with Toasted Pecans and Avocado
Staff Writer
Food & Wine Magazine

"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 

8
Servings
209
Calories Per Serving
Deliver Ingredients

Notes

Recipe adapted from the March 2013 issue of FOOD & WINE Magazine.

 

 

Back to Avocado 101!

 

Ingredients

  • 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

Directions

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.

Brussels Sprouts Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Brussels Sprouts Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.

Nutritional Facts

Total Fat
15g
24%
Sugar
4g
N/A
Saturated Fat
2g
10%
Protein
6g
12%
Carbs
17g
6%
Vitamin A
56µg
6%
Vitamin B6
0.4mg
19.5%
Vitamin C
123mg
100%
Vitamin E
3mg
14%
Vitamin K
261µg
100%
Calcium
71mg
7%
Fiber
8g
31%
Folate (food)
108µg
N/A
Folate equivalent (total)
108µg
27%
Iron
2mg
13%
Magnesium
49mg
12%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
8%
Phosphorus
130mg
19%
Polyunsaturated
3g
N/A
Potassium
711mg
20%
Riboflavin (B2)
0.2mg
10%
Sodium
429mg
18%
Thiamin (B1)
0.3mg
17%
Zinc
1mg
7%