Directions:
- Preheat the oven to 400°. Spread the pecans in a pie plate and bake for 5 minutes, until toasted. Let cool, then coarsely chop.
- In a large saucepan of salted boiling water, blanch the brussels sprouts until bright green, 3 minutes. Drain well, cut in half and pat dry.
- On 2 large rimmed baking sheets, toss the brussels sprouts with the olive oil. Season with salt and pepper and turn them cut sides down. Roast in the upper and lower thirds of the oven for 20 minutes, until just tender and nicely browned on the bottom; switch the baking sheets halfway through roasting.
- In a large bowl, toss the brussels sprouts with the pecans, avocado and thyme. Season with salt and pepper and transfer to a bowl. Drizzle with the vinegar and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1851.03 Kcal (7750 kJ) | ||
| Calories from fat | 1291.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 143.51g | 221% | |
|---|---|---|---|
| Sodium | 292.05mg | 12% | |
| Potassium | 4952.59mg | 105% | |
| Total Carbs | 124.23g | 41% | |
| Sugars | 32.21g | 129% | |
| Dietary Fiber | 56.11g | 224% | |
| Protein | 45.89g | 92% | |
| Vitamin C | 966.2mg | 1610% | |
| Iron | 15.3mg | 85% | |
| Calcium | 573.2mg | 57% | |
| Amount Per 100 g | |||
| Calories | 138.05 Kcal (578 kJ) | ||
| Calories from fat | 96.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.7g | 221% | |
|---|---|---|---|
| Sodium | 21.78mg | 12% | |
| Potassium | 369.38mg | 105% | |
| Total Carbs | 9.27g | 41% | |
| Sugars | 2.4g | 129% | |
| Dietary Fiber | 4.18g | 224% | |
| Protein | 3.42g | 92% | |
| Vitamin C | 72.1mg | 1610% | |
| Iron | 1.1mg | 85% | |
| Calcium | 42.8mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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