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.
