Roasted Brussels Sprouts with Avocados and Pecans
Roasted Brussels with Avocados and Pecans take already-amazing roasted Brussels Sprouts to a whole new level, and I think this is such a fun idea! And these amazing roasted Brussels Sprouts are a perfect Thanksgiving Recipe that’s low-carb, Keto, gluten-free, Paleo, Whole 30, dairy-free, vegan, and South Beach Diet friendly!
Do you realize that Thanksgiving is one month away! Personally I love Thanksgiving more than any other holiday and I’m so happy to have a few siblings and extended family members coming to my house this year. Over the weekend I added a new recipe category for Thanksgiving Recipes, and then tagged most of the Thanksgiving Recipes so they’d show up there there in the new WordPress Recipe Index, yaay! And if you’re looking for Thanksgiving recipes, you’ll find even more of them in my old Blogger index of Carb Conscious Thanksgiving Recipes.
Eventually I’ll get both indexes updated so it’s even easier to find recipes, but in the meantime I thought it was time to start giving you some Thanksgiving ideas! A few of My Top Ten Healthy Thanksgiving Recipes are things that are a bit of a carb splurge for me, and personally I think there are some foods you just have to have at Thanksgiving. But I always love it when I can find a Thanksgiving-worthy recipe that’s also a low-carb dish, which is why I’m starting out the Thanksgiving recipes by reminding you about this recipe for Roasted Brussels Sprouts with Avocados and Pecans. This wouldn’t be a hit with everyone in my family, but the ones who love roasted Brussels Sprouts would gobble this up!
For years I wasn’t much of a brussels sprouts fan, and then I tried these roasted brussels sprouts. Roasting them gave the brussels sprouts an amazing nutty flavor (and the fact that the recipe had balsamic vinegar, Parmesan, and pine nuts didn’t hurt a bit.) Since then I’ve made two more variations of roasted Brussels sprouts, both equally delicious. And when I spotted a recipe in Food and Wine for Roasted Brussels Sprouts with Avocados and Pecans, I couldn’t get that flavor combination out of my mind.
Of course I had to put my own spin on it. 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 just cook the Brussels Sprouts in the hot oven after you take out the turkey. For anyone who likes Brussels Sprouts, avocado, and pecans, this recipe is a must. In fact, don’t wait until Thanksgiving to try it; you can thank me later.
Preheat the oven to 450F/230C (or if you had a turkey in the oven, turn the oven up to that temp when you take the turkey out. When the oven is hot, put the pecans on the baking sheet you’re going to use to roast the brussels sprouts and roast them 3-4 minutes, or until they start to get browned. Put the nuts on a cutting board to cool. Trim the stem end of the brussels sprouts and cut them into half, or quarters if they’re large. If you need to wash them, be sure to spin until they’re very dry or they won’t roast properly. (If you can do this early and let them air dry for an hour or so, that would be great. Whisk together the balsamic vinegar, lemon juice, and olive oil and toss the brussels sprouts with the balsamic mixture.
Spray the baking sheet with non-stick spray and spread out the brussels sprouts and roast cut side down for 15 minutes. After 15 minutes, use a turner to toss the brussels sprouts, trying to get most of them turned over. Roast about 10 minutes longer, or until they’re nicely browned (as brown as you can get them before they start to burn.)
While they cook, coarsely chop the pecans. Peel and dice the avocado and toss with 2 teaspoons of lemon juice. Toss the Brussels sprouts with the avocado, season to taste with Vege-Sal (or salt) and fresh ground black pepper, arrange on serving dish, and sprinkle over pecans. Serve hot.
These will disappear quickly on the Thanksgiving table!
More Roasted Brussels Sprouts Recipes:
Roasted Brussels Sprouts with Pecans and Gorgonzola Cheese ~ Kalyn’s Kitchen
Maple Cayenne Roasted Brussels Sprouts ~ Rachel Cooks
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen
Roasted Brussels Sprouts with Apple and Bacon ~ Barefeet in the Kitchen
Roasted Sweet Potatoes and Brussels Sprouts with Balsamic and Parmesan ~ Kalyn’s Kitchen
Roasted Brussels Sprouts with Bacon ~ Spend with Pennies
Shredded and Roasted Brussels Sprouts with Toasted Almonds and Parmesan ~ Kalyn’s Kitchen
More Low-Carb Thanksgiving Recipes:
Roasted Brussels Sprouts with Avocados and Pecans
Roasted Brussels Sprouts with Avocados and Pecans take already-amazing roasted brussels sprouts to a whole new level!
- 1/4 cup pecans
- 1 lb. fresh Brussels Sprouts, stems trimmed and cut in halves or quarters
- 1 T balsamic vinegar
- 1 T + 1 tsp. olive oil
- 1 tsp. + 2 tsp. fresh-squeezed lemon juice
- 2 medium avocados, peeled and cut into small dice
- 1/2 tsp. Vege-Sal or salt, plus more to taste
- fresh-ground black pepper to taste
- Preheat oven to 450F/230C, or if the oven has already been in use, turn to that temperature.
- Put pecans on the baking sheet you’ll be using to roast the brussels sprouts, and when the oven is hot put the baking sheet in and roast 3-4 minutes or just until the pecans barely start to look browned.
- Remove from oven and put the pecans on a cutting board to cool.
- Trim the stem ends of brussels sprouts and cut them in half, or in quarters if they’re large.
- Most brussels sprouts don’t need to be washed but if they do, use a salad spinner and spin them very dry or they won’t roast properly. (If you can wash earlier in the day and let them air dry, that would be ideal.)
- Whisk together the balsamic vinegar, 1 teaspoon lemon juice, and olive oil. Put brussels sprouts into a bowl and toss with the balsamic mixture.
- Spray the baking sheet with non-stick spray and spread the brussels sprouts out and turn each one cut side down.
- Roast brussels sprouts 15 minutes.
- While the brussels sprouts roast, coarsely chop the pecans.
- Peel the avocados and cut them into small pieces.
- Wash out the bowl you tossed the brussels sprouts in, put the avocado into the bowl, toss with the 2 teaspoons lemon juice, and season with 1/2 teaspoon Vege-Sal (or salt) and some fresh-ground black pepper.
- After 15 minutes, remove baking sheet from the oven and quickly use a turner to turn the brussels sprouts over (they don’t all have to be turned over; just turn as many as you can do quickly.)
- Put the baking sheet back in the oven and roast the brussels sprouts about 10 minutes more (or until they’re nicely browned, as brown as you can get them before they would start to burn.)
- Gently toss the hot brussels sprouts with the avocado.
- Season to taste with a little more Vege-Sal,(or salt) and fresh-ground black pepper.
- Arrange on a serving dish, sprinkle pecans over, and serve immediately.
(I used my fresh-frozen lemon juice)
Recipe adapted from a recipe in Food and Wine by Jean-Georges Vongerichten.
South Beach Diet / Low-Carb Diet Suggestions:
Brussels sprouts, avocado, and pecans are all good choices for a low-glycemic or low-carb diet so this Roasted Brussels with Avocados and Pecans is a perfect Thanksgiving treat for anyone who’s watching their carbs. Although this recipe would be approved for all phases of the South Beach Diet, avocados are a limited food and pecans also contain fat, so use portion control if you’re following South Beach. But if you’re having this for a Thanksgiving treat, this is so much better than many foods traditionally eaten that day, I wouldn’t worry about it a bit.
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