Roasted Brussels with Avocados and Pecans take already-amazing roasted Brussels Sprouts to a whole new level, and this is such a fun idea!
For years I wasn’t a Brussels sprouts fan, and then I tried these roasted Brussels sprouts. Roasting them gives the Brussels sprouts an amazing nutty flavor. Since then I’ve made two more variations of roasted Brussels sprouts, both equally delicious.
So when I spotted an idea for Roasted Brussels Sprouts with Avocados and Pecans, I couldn’t get that flavor combination out of my mind. Of course I had to put my own spin on it.
I increased the ratio of avocado to Brussels Sprouts, because after all, this is a recipe to make for a special occasion. I also changed the preparation method quite a bit to make this a Thanksgiving-friendly dish; for my version you can cook the Brussels Sprouts in a very hot oven after you take out the turkey.
For anyone who likes Brussels Sprouts, avocado, and pecans, this recipe is a must-try, and I’ve recently improved the photos to entice you to do that. In fact, don’t wait until Thanksgiving to try it; you can thank me later.
What ingredients do you need for this recipe?
What makes this recipe good for a holiday meal?
Not only is the combination of roasted Brussels Sprouts, avocado, and pecans such a great idea, but this recipe cooks the Brussels Sprouts quickly at high heat while you’re getting the rest of the meal on the table. (Be sure to watch them, and adjust the cooking time if your oven cooks a bit hot.) You can cut up the Brussels Sprouts the day before and keep them in the fridge.
More Low-Carb Brussels Sprouts?
Check out Keto Brussels Sprouts Recipes for more delicious ideas for holiday-worthy Brussels Sprouts!
Want more Low-Carb Thanksgiving Ideas?
A few of My Top Ten Healthy Thanksgiving Recipes are things that are a bit of a carb splurge for me, and I think there are some foods that are okay for a splurge at Thanksgiving. But check out Keto Vegetable Recipes for Thanksgiving, Keto Broccoli Recipes for Thanksgiving, or Keto Vegetable Recipes for Thanksgiving if you really want to limit your carbs!
How to Make Roasted Brussels Sprouts with Avocados and Pecans:
(This is only a summary of the steps; croll down for complete printable recipe with nutritional information.)
- Preheat the oven to 450F/230C (or turn the oven up to that temp when you take the turkey out.)
- Put pecans on the baking sheet and roast them 3-4 minutes. Put the nuts on a cutting board to cool.
- Trim the stem end of the Brussels sprouts and cut them into half, or quarters if they’re large. (If you need to wash them, be sure to spin until they’re very dry. If you can do this early and let them air dry for an hour or so, that would be best.)
- Whisk together balsamic vinegar, lemon juice, and olive oil and toss the Brussels sprouts with that mixture.
- Spray the baking sheet with non-stick spray, spread out the Brussels sprouts, and roast for 10 minutes.
- After 10 minutes, use a turner to flip the Brussels Sprouts, trying to get most of them turned over. (Some leaves that fall off may be overly done. We just picked those off and ate them at this point!)
- Roast 5-10 minutes longer, or until they’re nicely browned. Be sure to watch them for this second roasting.
- While Brussels Sprouts cook, coarsely chop the pecans.
- Peel and dice the avocado and toss with 2-3 teaspoons of lemon juice.
- Toss Brussels sprouts with the avocado, season to taste with salt and fresh ground black pepper, arrange on serving dish, and sprinkle over pecans. Serve hot.
- These will disappear quickly any time you make them!
More Roasted Vegetables for the Holidays:
- 1/4 cup pecans (or more, see notes)
- 1 lb. fresh Brussels Sprouts, stems trimmed and cut in halves or quarters (see notes)
- 1 T balsamic vinegar
- 1 T + 1 tsp. olive oil
- 1 tsp. + 2 – 3 tsp. fresh-squeezed lemon juice
- 2 medium avocados, peeled and cut into small dice
- 1/2 tsp. salt, plus more to taste
- fresh-ground black pepper to taste
- Preheat oven to 450F/230C, or if the oven has already been in use, turn to that temperature.
- Put pecans on the baking sheet you’ll be using to roast the Brussels sprouts, and when the oven is hot put the baking sheet in and roast 3-4 minutes or just until the pecans barely start to look browned.
- Remove from oven and put the pecans on a cutting board to cool.
- Trim the stem ends of Brussels sprouts and cut them in half, or in quarters if they’re large.
- Most Brussels sprouts don’t need to be washed but if they do need it, use a salad spinner and spin them very dry or they won’t roast properly. (If you can wash earlier in the day and let them air dry, that would be ideal.)
- Whisk together the balsamic vinegar, 1 teaspoon lemon juice, and olive oil. Put Brussels sprouts into a bowl and toss with the balsamic mixture.
- Spray the baking sheet with non-stick spray and spread the Brussels sprouts out. (You can pick off the leaves that fall off if you prefer; some of them will get too done in the hot oven.)
- Roast Brussels sprouts 10 minutes.
- While the Brussels sprouts roast, coarsely chop the pecans.
- Peel the avocados and cut them into small pieces.
- Wash out the bowl you tossed the Brussels sprouts in, put the avocado into the bowl, toss with the 2 teaspoons lemon juice, and season with 1/2 teaspoon salt and some fresh-ground black pepper.
- After 10 minutes, remove baking sheet from the oven and quickly use a turner to turn the Brussels sprouts over (they don’t all have to be turned over; just turn as many as you can do quickly.)
- Put the baking sheet back in the oven and roast the Brussels sprouts 5-10 minutes more (or until they’re nicely browned, I would check after 5 minutes.)
- Gently toss the hot Brussels sprouts with the avocado.
- Season to taste with a little more or salt and fresh-ground black pepper, to taste.
- Arrange on a serving dish, sprinkle pecans over, and serve immediately.
If you have a large bag of Brussels Sprouts you can use a bit more than a pound for this recipe. You can also increase the amounts of the pecans and/or avocado if you like.
I used my fresh-frozen lemon juice for this recipe.
Recipe adapted from a recipe in Food and Wine by Jean-Georges Vongerichten.
Amount Per Serving:
Calories: 175Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 215mgCarbohydrates: 13gFiber: 7gSugar: 2gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
L0w-Carb Diet / South Beach Diet / Low-Glycemic Diet Suggestions:
Brussels sprouts, avocado, and pecans are all good choices for a low-glycemic or low-carb diet and this is a perfect Thanksgiving treat that’s low in net carbs. Although this recipe would be approved for all phases of the South Beach Diet, avocados are a limited food and pecans also contain fat, so use portion control if you’re following the original South Beach Diet. But if you’re having this for a Thanksgiving treat, this is so much better than many foods traditionally eaten that day, I wouldn’t worry about it a bit.
Find More Recipes Like This One:
Check out Holiday Recipes for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2013. It was last updated with greatly-improved photos and more information in 2022.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.