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Roasted Brussels Sprouts with Avocado and Sunflower Seeds

Williams Sonoma
  • 30 minutes
  • Serves 4

INGREDIENTS

1/2

Avocado, cut into 1/2-inch (12-mm) cubes, large

1/2 cup

Basil, fresh

3/4 lb

Brussels sprouts, medium-size

1

Lime

1/4 cup

Mint, fresh

1/2

piece Finger chili, red

1 1/2 tsp

Dijon mustard

1 tsp

Honey

1/4 cup

Lime juice, fresh

3/4 tsp

Tabasco sauce

1

Kosher salt

1 tsp

Kosher salt

1

Pepper, Freshly ground

1

Sea salt, Coarse

6 tbsp

Olive oil, extra-virgin

2 tbsp

Sunflower seeds, toasted