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

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