Roasted Brussels with Avocados and Pecans

Roasted Brussels with Avocados and Pecans take already-amazing roasted Brussels Sprouts to a whole new level, and this is such a fun idea!

I increased the ratio of avocado to Brussels Sprouts, because after all, this is a recipe to make for a special occasion. I also changed the preparation method quite a bit to make this a Thanksgiving-friendly dish; for my version you can cook the Brussels Sprouts in a very hot oven after you take out the turkey.

For anyone who likes Brussels Sprouts, avocado, and pecans, this recipe is a must-try, and I’ve recently improved the photos to entice you to do that. In fact, don’t wait until Thanksgiving to try it; you can thank me later.

Ingredients:

• 1/4 cup pecans (or more, see notes)
• 1 lb. fresh Brussels Sprouts, stems trimmed and cut in halves or quarters (see notes)
• 1 T balsamic vinegar
• 1 T + 1 tsp. olive oil
• 1 tsp. + 2 - 3 tsp. fresh-squeezed lemon juice
• 2 medium avocados, peeled and cut into small dice
• 1/2 tsp. salt, plus more to taste
• fresh-ground black pepper to taste