Roasted Brussels Sprouts with Avocados and Pecans

Name: Roasted Brussels Sprouts with Avocados and Pecans
Ingredients: Makes 4-6 servings; adapted from a recipe in Food and Wine by Jean-Georges Vongerichten.); 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 (I used my fresh-frozen lemon juice); 2 medium avocados, peeled and cut into small dice; 1/2 tsp. Vege-Sal, plus more to taste; fresh-ground black pepper to taste

INGREDIENTS

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Makes 4-6 servings; adapted from a recipe in Food and Wine by Jean-Georges Vongerichten.)

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Ingredients:

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1/4 cup pecans

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1 lb. fresh brussels sprouts, stems trimmed and cut in halves or quarters

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1 T balsamic vinegar

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1 T + 1 tsp. olive oil

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1 tsp. + 2 tsp. fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)

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2 medium avocados, peeled and cut into small dice

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1/2 tsp. Vege-Sal, plus more to taste

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fresh-ground black pepper to taste

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