January 21, 2012

Food and Wine Roasted Brussels Sprouts with Toasted Pecans and Avocado

 I absolutely love Brussels sprouts. Unlike most kids growing up I would make a beeline for the Brussels sprouts during the holidays. They are delicious! When I first got married to my husband his idea of a vegetable was the topping on his pizza at the student center. Over the years I have slowly reformed him to thinking that vegetables are a normal side at dinner time. My two boys have taken after me and love most any vegetable I put in front of them. Brussels sprouts have become a family favorite and I was interested when the December issue of Food and Wine Magazine had a recipe for Brussels Sprouts with Toasted Pecans and Avocados, which looked delicious and different than other recipes I have tried. 

This recipe has 8 ingredients. It takes approximately 40 total minutes, with 20 minutes being active, and makes 8 servings. All the ingredients were easy to find at my local grocery store and I made no substitutions. Instead of toasting my pecans in the oven, I used the stove-top. I find it easier to use this method when making small amounts of roasted nuts and it saves my oven for the main dish I am preparing. Additionally, I only prepared a pound of Brussels sprouts since that is the size package that I am able to find locally (I would love to be able to find them bulk). Since I had a smaller amount of sprouts I only used one baking sheet, instead of the two suggested by the recipe. I followed the remainder of the recipe as written. 

Roasted Brussels sprouts are always popular in my house and this recipe was no exception. The pecans created a nice texture to the Brussels sprouts and the avocado a delicious flavor combination. This recipe makes a large number of servings and re-heated well for an additional meal the next day. My husband loved the taste from the fresh thyme and balsamic vinegar, which gave the sprouts a nice sweet taste. Overall, a great and unusual roasted Brussels sprouts recipe. 

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