Oh Brussels sprouts, you either love ’em or you hate ’em. Personally, I love these baby cabbages – how can you not love anything in miniature form?! I’ve come to realize that people who don’t like them have not had them cooked awesomely. Their mom or whomever boiled the crap out of them, thus resulting in a green pile of mush. I think I can convert you folks with this recipe.
This makes a fabulous Thanksgiving side dish or just eat a giant bowl of it for dinner like I did and get a wicked dose of fibre, Vitamin C and healthy fats.
- 2 cups of Brussels sprouts (about 1 lb), washed and trimmed
- 1/2 cup pecans
- 2 Tbsp coconut oil, melted
- 2 Tbsp balsamic vinegar
- 1/2 avocado, diced
- Preheat oven to 400F.
- pecans on a baking sheet and roast for about 5 minutes – be careful they don’t burn! Remove from oven and set aside to cool.
- Meanwhile, bring a large pot of water to a boil. Blanch the Brussels sprouts for about 3 minutes. Rinse and cut in half.
- Toss Brussels sprouts in coconut oil, vinegar and sprinkle with salt and pepper. Spread them out on a baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes, flipping once.
- Once cooked, toss the Brussels sprouts with pecans, avocado and more S&P; if you desire. Serve immediately.
Nutritional Info per serving
225 Calories, 13g Carbs, 19g Fat, 5g Protein, 3g Sugar
Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.