Recipe: My Favorite Brussels Sprouts

Tis the season for Brussels Sprouts galore. My local market currently has regular Brussels Sprouts, mini Brussels Sprouts, and Brussels Sprouts on the stalk. Take your pick. Whichever sprouts you decide to buy, pair them with toasted pecans. Really, is there anything better than a toasted pecan? I don't think so. This recipe is bound to be delicious, as it comes from Jean Georges, a three-Michelin starred restaurant in NYC. Bon Appetit!

Roasted Brussels Sprouts with Pecans and Avocados
Adapted from here.

 3 Tbsp oil (I like avocado)
 2 c Brussels sprouts
 1/2 tsp dried thyme leaves, or 1 tsp fresh
 1/4 c pecan halves, toasted
 1 ripe avocado, peeled and diced
 S&P
 Aged balsamic vinegar
*please use organic ingredients!*

Steam the Brussels sprouts for a few minutes until just tender, cut into quarters. Heat a saute pan with oil until very hot and add brussels sprouts. Season with S&P and cook until crispy and deep golden brown. Add thyme, pecans, and avocado. Toss gently to warm. Spoon into a serving dish and drizzle with balsamic.
Enjoy!