Just in time for Thanksgiving! This dish was first created by Jean-Georges using pistachios and was later adapted to incorporate pecans. Crisp roasted sprouts and creamy avocado are a healthy combination we love. The dish may be served alone as an appetizer or as a side.
1/2 cup pecans
2 1/2 pounds brussels sprouts
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 ripe Hass avocado, cut into 1/2-inch dice
1 teaspoon chopped thyme
2 tablespoons aged 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.
- Bring a large saucepan of salted water to a boil. Add the brussels sprouts and cook until bright green, about 3 minutes. Drain, cut in half and pat dry with paper towels.
- 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 about 20 minutes, until 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.