As Thanksgiving is rapidly approaching, I am finalizing my chosen side dishes and making my shopping list. I decided on this brussels sprouts dish, because I thought it would be a nice color contrast to the Roasted Carrots & Parsnips I will also be serving. I discovered this dish in a Food & Wine magazine from March 2013 in a write-up of Jean-Georges Vongerichten’s recipes that have appeared in F&W through the years. I am always trying to find a brussels sprouts recipe that I really like, as sprouts aren’t my favorite, although everyone else seems to love them. But this recipe is good, good, good.
Those crispy dark brown edges on the roasted sprouts are just the best, aren’t they? Crunchy toasted pecans. Soft buttery avocado. Sweet rich balsamic vinegar. Olive oil and the herbal note of minced thyme. This dish has everything. My in-house taste tester thought it was sublime.
The brussels sprouts are blanched before roasting to retain their nice green color. I was so happy with the way they caramelized on the bottom side. Really great for presentation. I am looking at these photos as I write, and I wish I had a bowl of this stuff in front of me right now. A big bowl. And a fork. All for me.
Roasted Brussels Sprouts With Avocado & Pecans
1/3 cup pecans
1 ½ pounds brussels sprouts
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 Hass avocado, cut into ½ inch dice
1 teaspoon minced thyme
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1. Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil.
2. Spread pecans on foil lined sheet pan and roast for 5 minutes. Cool and coarsely chop. Set foil lined pan aside.
2. In a large saucepan of boiling salted water, blanch brussels sprouts until bright green, about 3 minutes. Drain, cut in half, or in quarters if large, and pat dry.
3. In a large bowl, toss brussels sprouts with olive oil. With a spatula, scoop sprouts onto foil lined sheet pan, removing all oil from bowl. Spread evenly and turn cut side down. Season with salt and pepper.
4. Roast in oven for about 20 minutes, until just tender and nicely browned on bottom.
5. In a large bowl, toss sprouts with pecans, avocado and thyme. Adjust seasoning.
6. In a small bowl, whisk 2 teaspoons olive oil into balsamic vinegar. Transfer sprout mixture to serving dish and drizzle with balsamic vinaigrette. Taste and drizzle with additional balsamic vinegar, if desired. Serve.