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Roasted Brussels Sprouts with Toasted Pecans and Avocado

FOOD and WINE Magazine
  • minutes
  • Serves 8

INGREDIENTS

2 1/2 lb

Brussels sprouts

1

Hass avocado

1 tsp

Thyme

2 tbsp

Balsamic vinegar

1

Salt and freshly ground pepper

1/4 cup

Olive oil, extra-virgin

1/2 cup

Pecans