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Roasted Brussels Sprouts with Toasted Pecans and Avocado.

February 18, 2013 by hipfoodiemom 42 Comments

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On our most recent date night, my husband and I (along with some friends) ate at brussels_sprouts_HipFoodieMom.com_art-18

And then my brussels_sprouts_HipFoodieMom.com_main-6

This dish is a must try . . so maybe honey_2-9

And I didn’t forget about the unforgettable brussels_sprouts_upclose-12

bite-17

 

 

 

 

 

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Filed Under: Appetizers, healthy, Meals, Side Dishes, slides, Vegetarian

Previous Post: « Sweet Cinnamon Sugar Pull-Apart Bread for #TwelveLoaves
Next Post: Authentic, Spicy Korean Soft Tofu Soup (Soondubu Jjigae) »

Reader Interactions

Comments

  1. Brandi

    February 18, 2013 at 1:00 pm

    Oh my that looks absolutely delicious!! Love all the ingredients!! Beautiful colors too!

    Reply
    • hipfoodiemom

      February 18, 2013 at 1:06 pm

      Thank you, Brandi! This dish was so wonderful. . I hope you give it a try!

      Reply
  2. Paula @ Vintage Kitchen

    February 18, 2013 at 3:53 pm

    Roasted, any vegetable turns into a wonder. Add almonds and honey, and you have a fan of this recipe right here. Love this one Alice!

    Reply
    • hipfoodiemom

      February 18, 2013 at 5:09 pm

      Thank you, Paula! I’m beginning to see how vegetarians can do it! I’ll be roasted everything from now on 🙂

      Reply
  3. Sandra's Easy Cooking

    February 19, 2013 at 7:32 am

    This is simply gorgeous Alice. Great recipe and delicious pictures…I love roasted anything so this recipe is just amazing to me. Thanks for sharing and have a lovely day!

    Reply
    • hipfoodiemom

      February 19, 2013 at 4:11 pm

      Thank you so much, Sandra! I roast a lot of veggies for my girls and now will probably be roasting everything! 😛

      Reply
  4. Katie

    February 20, 2013 at 4:20 am

    oh this sounds intriguing! I never thought to mix brussels sprouts and avocado together!

    Reply
    • hipfoodiemom

      February 20, 2013 at 2:41 pm

      It’s so wonderfully good. . I hope you try it! and hey, it’s a Jean-Georges Vongerichten recipe. What more do you need?

      Reply
  5. REMCooks

    February 20, 2013 at 6:55 am

    Looks wonderful, Alice. We love brussel sprouts and fix them in a variety of ways. While I can eat them simply steamed with a little salt and hot pepper sauce, I prefer to dress them up so they play nice with the other items on the plate. Also, by dressing them up a little you will find (as you did) that people who didn’t think they liked brussel sprouts actually do like them. 🙂

    Reply
    • hipfoodiemom

      February 20, 2013 at 2:40 pm

      Absolutely!! haha, well said, Richard. . thank you!! 🙂

      Reply
  6. Farnaz @ The Pomegranate Diaries

    February 20, 2013 at 2:04 pm

    This looks amazing!!!! Two of my favourite things in the world are roasted brussel sprouts and avocados and I never thought to put them together. I’m definitely going to try this!!!

    Reply
    • hipfoodiemom

      February 20, 2013 at 2:39 pm

      I can’t take credit for this awesomeness. . as I noted above, this excellent recipe is from Jean-Georges Vongerichten! It’s so awesomely delicious. . you must try it and let me know how you like it!!

      Reply
  7. Natalie

    February 20, 2013 at 6:29 pm

    ohhh yums, roasted brussels sprouts with toasted pecans and avocado sounds good.

    Reply
  8. Purabi Naha

    February 21, 2013 at 1:36 am

    Alice, I loved this recipe. I do not experiment with brussels sprouts much, but this dish looks wonderful and now, I am craving for some brussels sprouts!

    Reply
    • hipfoodiemom

      April 6, 2013 at 8:26 am

      thank you so much! I hope you give this one a try!

      Reply
  9. Liz

    February 21, 2013 at 3:03 am

    You’ve reminded me to order Tom Douglas’ dessert cookbook…I’m a huge fan! Wow, I’d never have thought of adding avocado, but it sounds like an amazing way to serve Brussels sprouts.

    Reply
  10. Stephanie

    February 21, 2013 at 4:14 pm

    Oh my, this looks amazing! We eat a TON of brussel sprouts at our hosue, so I will definitely keep this recipe in mind. I never ate them as a child, and now I am addicted to them! I like to chop them up and cook them with browned butter, garlic, balsamic vinegar, salt/pepper and then combine with ravioli or tortellini for a quick and tasty dinner.

    Reply
    • hipfoodiemom

      February 21, 2013 at 4:30 pm

      Stephanie,
      That sounds amazing! yum! yes, now I am addicted too! 🙂

      Reply
  11. Jennifer Liu

    March 1, 2013 at 1:19 pm

    Roasted brussel sprouts are my favorite vegetable right now.

    Reply
  12. Rachel @ Bakerita

    March 5, 2013 at 4:32 pm

    This looks amazing! What a yummy dish – I love brussel sprouts as well. Could eat them all day!

    Reply
    • hipfoodiemom

      March 5, 2013 at 10:18 pm

      Thank you, Rachel! 🙂

      Reply
  13. foodwanderings

    March 6, 2013 at 7:27 am

    I LOVE brussels sprouts every which way and adding your delightful version to my collection!

    Reply
  14. Lauren

    March 6, 2013 at 11:04 pm

    Yes, yes, yes, a thousand times YES!

    Reply
    • hipfoodiemom

      April 6, 2013 at 8:27 am

      Haha, thank you Lauren! How are you?

      Reply
  15. Jett W.

    March 8, 2013 at 7:55 am

    Oh wow this looks really good!

    Reply
    • hipfoodiemom

      April 6, 2013 at 8:29 am

      Thank you so much, Jett!

      Reply
  16. Grace

    April 5, 2013 at 9:11 pm

    So just leave the oven at 400 for the Brussel sprouts too?

    Reply
    • hipfoodiemom

      April 6, 2013 at 8:29 am

      Hi Grace, yes, after you toast/bake the pecans for about 5 minutes, you will leave the oven on at 400 to roast the brussels sprouts. Anytime you roast any vegetable, you usually want to pretty high temp. Let me know if you try this, I hope you do! 🙂

      Reply
  17. Julia

    April 12, 2013 at 7:55 am

    I adore brussels sprouts and for some reason I’ve never prepared them with nuts – this is genius! also love the avocado! There are so many healthful qualities to this dish and next time I make brussels, I’ll be making your recipe!

    Reply
  18. Bec @ Cook Love Eat

    January 1, 2017 at 5:35 am

    Looking for brussel sprout recipes at this time of year – somehow I didn’t get any at Christmas, so need to make some now…

    Reply
    • hipfoodiemom

      January 1, 2017 at 10:44 am

      Hope you try this!!

      Reply
  19. Moses Brodin

    August 5, 2019 at 1:44 am

    Oh yum! I am making these over the weekend! Looks extra yummy with the raspberries too. Thanks for sharing.
    Ragerds:Moses Brodin

    Reply
  20. Rose Martine

    January 17, 2020 at 12:10 am

    5 stars
    I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.

    Reply
  21. Hannah Flack

    May 29, 2020 at 4:57 am

    5 stars
    this was wonderful! Thank you for sharing all these tips and recipes..really helps those of us without the create gene;)

    Reply
  22. MOSESBRODIN

    September 20, 2021 at 4:21 am

    I’ve been browsing online more than three hours today, yet I never found any interesting article like yours. It’s pretty worth enough for me. Personally, if all website owners and bloggers made good content as you did, the internet will be a lot more useful than ever before

    Reply

Trackbacks

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  7. Brown Butter Brussels Sprouts with Pancetta and Crispy Shallots for #SundaySupper • Hip Foodie Mom says:
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    […] am currently obsessed with brussels sprouts. Roasted Brussels Sprouts to be exact. Even with just olive oil, salt and pepper, these babies […]

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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