Roasted Brussels Sprouts with Avocados and Pecans

Ingredients

• 1/4 cup pecans
• 1 lb. fresh Brussels Sprouts, stems trimmed and cut in halves or quarters
• 1 T balsamic vinegar
• 1 T + 1 tsp. olive oil
• 1 tsp. + 2 tsp. fresh-squeezed lemon juice
• 2 medium avocados, peeled and cut into small dice
• 1/2 tsp. Vege-Sal or salt, plus more to taste
• Fresh-ground black pepper to taste

Directions

1. Heat the oven to 450F/230C, or adjust it to that temperature if it is already on. Spread the pecans on the same baking sheet you’ll use for the Brussels sprouts, then slide it into the hot oven for 3-4 minutes, just until the nuts are beginning to take on a little color. Take the pan out and transfer the pecans to a cutting board so they can cool.
2. Cut off the stem ends of the Brussels sprouts, then slice them in half, or into quarters if they are on the larger side. They usually do not need rinsing, but if yours do, dry them very well in a salad spinner so they roast instead of steam. If you can wash them earlier in the day and leave them out to air dry, even better.
3. In a bowl, whisk the balsamic vinegar with 1 teaspoon lemon juice and the olive oil. Add the Brussels sprouts and toss until they are coated with the mixture.
4. Coat the baking sheet with non-stick spray. Spread the Brussels sprouts across the pan, turning each piece so the cut side faces down.
5. Roast the Brussels sprouts for 15 minutes.
6. While they are in the oven, chop the cooled pecans into coarse pieces.
7. Peel the avocados and dice them small.
8. Rinse and dry the bowl used for the Brussels sprouts. Add the avocado, toss it with the 2 teaspoons lemon juice, then season with 1/2 teaspoon Vege-Sal, or salt, and fresh-ground black pepper.
9. After 15 minutes, take the baking sheet out of the oven. Working quickly, use a turner to flip the Brussels sprouts over; it is fine if you only get to most of them.
10. Return the pan to the oven and roast for about 10 minutes longer, until the Brussels sprouts are well browned, stopping before they scorch.
11. Carefully combine the hot Brussels sprouts with the avocado.
12. Taste and add a bit more Vege-Sal, or salt, plus fresh-ground black pepper as needed.
13. Transfer everything to a serving dish, scatter the pecans on top, and serve right away.