Vegetarian
Roasted Brussels Sprouts with Avocado
Ingredients
- 1 Hass Avocado
- 1 lb Brussels sprouts
- 3-4 Tablespoons Avocado Oil
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon basil
- 1/2 teaspoon dill
- 1/4 cup roasted cashews
- 3-5 drops toasted sesame oil
- 3-5 drops extra virgin Olive oil (if dry)
- 2 Tablespoons sweet vinegar ( or Honey Dijon salad dressing)
Directions
- Preheat oven to 425 degrees. Line medium baking sheet with parchment paper.
- Bring large pot of salted water to boil.
- Clean/cut off ends of brussels sprouts and boil for 3 minutes until bright green
- Drain, pat dry,: cut in 1/2 length-wise pieces
- In a large bowl, toss with 3-4 Tablespoons Avocado oil, 1/2 teaspoon salt, 1 teaspoon pepper, 1 teaspoon basil, and 1/2 teaspoon dill
- Place cut side down on sheet. Roast 15-20 minutes until nicely browned
- While brussels are cooking, coarsely chop & set aside: 1/4 cup roasted cashews and 1 cut Hass avocado (1/2 inch pieces)
- Place roasted sprouts (with all remaining avocado oil) back into bowl and add a few drops of toasted sesame oil a few drops of extra olive oil and 1-2 Tablespoons of sweet vinegar or Honey Dijon Salad Dressing-toss - add and lightly toss the chopped cashews
- Put in bowl and place the slice avocados on top