Roasted Brussels Sprouts with Toasted Pecans and Avocado

Preheat your oven to 400°F. Spread the pecans evenly on a sheet pan and bake for 5 minutes or until toasted. Set aside to cool.

In a large pot of salted boiling water, blanch the brussels sprouts for 3 minutes.  Drain and allow them to steam dry.  Using a pairing knife, trim the stem ends of the brussels and then halve them from top to bottom.

In a large bowl, add 3 tbsp of olive oil, sea salt, freshly ground black pepper and give it a quick mix.  Add the halved brussels and give it a good toss to ensure that all are coated with olive oil.

Spread the brussels onto a sheet pan and arrange them cut side down. Bake for 20 minutes or until brussels are caramelized on the bottom.

In the meantime, chop the fresh thyme, coarsely chop the toasted pecans, medium dice the avocado and set aside.

With the same large bowl used earlier, add 2 tbsp of olive oil and balsamic vinegar.  Add the roasted brussels, chopped toasted pecans, diced avocado, chopped thyme and toss to combine.  Serve warm.