Roasted Brussels Sprouts with Avocados and Pecans – Kalyn's Kitchen

The Roasted Brussels Sprouts with Avocado and Pecans takes the already amazing roasted Brussels Sprouts to a whole new level, and it’s such a fun idea!

Top with brussels sprouts with avocado and walnuts to try later!

For years I wasn’t a fan of Brussels sprouts, and then I tried These are roasted Brussels sprouts. Roasting them gives the Brussels sprouts a wonderfully nutty flavor. Since then, I’ve made two different roasts Brussels sproutsBoth are equally delicious.

So when I discovered the idea for Roasted Brussels Sprouts With Avocado And PecansI couldn’t get the flavor combination out of my mind. Of course I had to put it myself on it.

I upped the ratio of avocado to the Brussels sprouts, because after all, this is a recipe for a special occasion. I also changed the preparation method slightly to make this dish Thanksgiving-friendly; For my version, you would cook the Brussels sprouts in a very hot oven after you got the turkey out.

For anyone who loves Brussels sprouts, avocado, and walnuts, this recipe is a must-try, and I recently improved the photos to entice you to do just that. In fact, don’t wait until Thanksgiving to try it; You can thank me later.

What ingredients do you need for this recipe?

What makes this recipe so good for a holiday meal?

Not only is the combination of roasted Brussels sprouts, avocado, and pecans a great idea, but this recipe quickly cooks Brussels sprouts at a high temperature while you get the rest of the meal on the table. (Be sure to watch them, and adjust the cooking time if your oven is cooking a little too hot.) You can chop up the Brussels sprouts the day before and keep them in the fridge.

More low-carb Brussels sprouts?

paying off Keto Brussels Sprouts Recipes For more delicious holiday-worthy Brussels sprouts ideas!

Want more low-carb Thanksgiving ideas?

Little Top ten healthy Thanksgiving recipes Are the things that are a low-carb splurge for me, and I think there are some foods that are OK to splurge on Thanksgiving. But check Keto veggie recipes for ThanksgivingAnd the Keto broccoli recipes for Thanksgivingor Keto veggie recipes for Thanksgiving If you really want to limit carbs!

How to Make Roasted Brussels Sprouts with Avocado and Pecans:

(This is just a summary of the steps; check out the full printable recipe with nutritional information.)

Preheat the oven to 450°F/230°C (or turn the oven to that temperature when you take out the turkey).
We put the pecans on the baking tray and roast them for 3-4 minutes. Place the nuts on a cutting board to cool.
Cut off the end of the stalk of the Brussels sprouts and, if they are large, cut them in half or quarters. (If you need to wash them, be sure to wring them hard dry. If you can do that earlier and let them air dry for an hour or so, even better).
Whisk the balsamic vinegar, lemon juice and olive oil and mix the Brussels sprouts with this mixture.
Spray a baking sheet with nonstick spray, spread the Brussels sprouts, and roast for 10 minutes.
After 10 minutes, use a stirrer to flip the Brussels sprouts, trying to turn most of them over. (Some of the leaves that fall off may be overripe. We picked and ate them at this point!)
Roast for 5-10 minutes or until well browned. Make sure to watch this second roast.
While the Brussels sprouts are cooking, coarsely chop the pecans.
Peel the avocado, cut it into cubes, and mix it with 2-3 teaspoons of lemon juice.
Toss the Brussels sprouts with the avocado, season to taste with salt and freshly ground black pepper, arrange on a serving platter, and sprinkle over the pecans. Serve hot.
These will quickly disappear any time you play!

More roasted vegetables this holiday season:

Ingredients

1/4 cup pecans (or more, see notes)

1 pound fresh Brussels sprouts, stems trimmed and cut in halves or quarters (see notes)

1 liter of balsamic vinegar

1 t + 1 tsp. olive oil

1 tsp. + 2-3 tsp. Fresh lemon juice

2 medium-sized avocados, peeled and cut into small cubes

1/2 tsp. salt, plus more to taste

Freshly ground black pepper to taste

instructions

Preheat the oven to 450°F/230°C, or if the oven is already in use, bring it to that temperature.
Lay the pecans on the baking sheet you will use to roast the Brussels sprouts, and when the oven is hot, place the baking sheet on and roast for 3-4 minutes or until the pecans have barely begun to brown.
We take it out of the oven and put the pecans on a cutting board to cool.
Trim the stem ends of the Brussels sprouts and cut them in half or quarters if they are 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 it earlier in the day and let it air dry, that would be perfect.)
Whisk together the balsamic vinegar, 1 teaspoon of the lemon juice, and the olive oil. Put the Brussels sprouts in a bowl and toss with the balsamic mixture.
Spray a baking sheet with non-stick spray and spread out the Brussels sprouts. (You can pick the leaves that fall off if you prefer; some also get cooked in the hot oven.)
Roast Brussels sprouts 10 minutes.
While the Brussels sprouts are roasting, 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 in the bowl, toss with 2 teaspoons of lemon juice, and season with 1/2 teaspoon salt and some freshly ground black pepper.
After 10 minutes, remove the baking sheet from the oven and quickly use the turner to flip the Brussels sprouts (it’s not necessary to flip them all; just flip what you can do quickly).
Place the baking sheet back in the oven and roast the Brussels sprouts for another 5-10 minutes (or until nicely browned, I’ll check after 5 minutes).
Gently toss spicy Brussels sprouts with avocado.
Season to taste with a pinch of salt and freshly ground black pepper to taste.
Arrange on a serving platter, sprinkle with pecans, and serve immediately.

notes

If you have a large bag of Brussels sprouts, you can use more than 1 pound in this recipe. You can also increase the amounts of pecans and/or avocado if you like.

I have used Fresh and frozen lemon juice for this recipe.

Recipe adapted from Recipe in Food and Wine By Jean-Georges Vongerichten.

Nutrition information:

fruit:

Serving size:

1

Amount per service:
Calories: 175Total fat: 14 gramsSaturated fat: 2 gramsUnsaturated fats: 0 gramsUnsaturated fats: 11 gramsCholesterol: 0 mgsodium: 215 mgcarbohydrates: 13 gramsthe basic: 7 gramssugar: 2 gramsprotein: 4 grams

Nutrition info is automatically calculated by the Recipe Plug-In I’m using. I am not a nutritionist and cannot guarantee 100% accuracy, as many variables affect these calculations.

L0w-Carb Diet / South Beach Diet / Low Glycemic Diet Suggestions:
Brussels sprouts, avocados, and walnuts are all good choices for a low-glycemic or low-carb diet, and this is the perfect low-net-carb Thanksgiving treat. Although this recipe will be approved for all phases of the South Beach Diet, avocado is a limited food and pecans also contain fat, so use portion control if you’re following the original South Beach diet. But if you’re eating this for a Thanksgiving treat that’s so much better than many of the foods traditionally eaten that day, I wouldn’t worry about that one bit.

Find more recipes like these:
paying off Eid recipes For more recipes like these. Use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to follow Kalyn’s Kitchen on PinterestAnd the in FacebookAnd the on instagramAnd the on TikTokor on YouTube See all the good recipes I share there.

Historical notes for this recipe:
This recipe was first published in 2013. It was recently updated with improved photos and more information in 2022.