Roasted Brussels Sprouts with Pecans & Avocado

Serves 4

2 cups of Brussels sprouts (about 1 lb), washed and trimmed
1/2 cup pecans
2 Tbsp coconut oil, melted
2 Tbsp balsamic vinegar
1/2 avocado, diced

Preheat oven to 400F.  Place pecans on a baking sheet and roast for about 5 minutes - be careful they don't burn!  Remove from oven and set aside to cool. 

Meanwhile, bring a large pot of water to a boil.  Blanch the Brussels sprouts for about 3 minutes.  Rinse and cut in half.

Toss Brussels sprouts in coconut oil, vinegar and sprinkle with salt and pepper.  Spread them out on a baking sheet lined with parchment paper,  Roast in the oven for 25-30 minutes flipping once.

Once cooked, toss the Brussels sprouts with pecans, avocado and more S&P if you desire.  Serve immediately.


Nutritional Info per serving
225 Calories, 13g Carbs, 19g Fat, 5g Protein, 3g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients.  Therefore, it is not always 100% accurate and meant to be used as a reference only.