Roasted Brussels Sprouts with Toasted Pecans and Avocado

Jean-Georges Vongerichten first created this side dish as an all-green one, using pistachios. “When I tried it with pecans, though, it was even better,” he says. The unconventional combination plays with textures (crisp roasted sprouts, creamy avocado) and flavors: “When you roast brussels sprouts, they get sweeter; but when you warm avocado, it gets a little more bitter.”

  • Active:
  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 1/2 cup pecans
  • 2 1/2 pounds brussels sprouts
  • 1/4 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 1 Hass avocado, cut into 1/2-inch dice
  • 1 teaspoon chopped thyme
  • 2 tablespoons balsamic vinegar

How to make this recipe

  1. Preheat the oven to 400°. Spread the pecans in a pie plate and bake for 5 minutes, until toasted. Let cool, then coarsely chop.

  2. In a large saucepan of salted boiling water, blanch the brussels sprouts until bright green, 3 minutes. Drain well, cut in half and pat dry.

  3. 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 20 minutes, until just tender and nicely browned on the bottom; switch the baking sheets halfway through roasting.

  4. 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.

Contributed By Photo © Con Poulos Published December 2011

502321 recipes/roasted-brussels-sprouts-with-toasted-pecans-and-avocado 2013-12-06T23:45:13+00:00 Jean-Georges Vongerichten roasting|christmas|thanksgiving|side-dishes|8|fast|healthy|staff-favorite|vegetarian|weeknight-dinner december-2011 recipes,roasted-brussels-sprouts-with-toasted-pecans-and-avocado 502321

Aggregate Rating value: 5

Review Count: 5429

Worst Rating: 0

Best Rating: 5