My husband and I looooove Brussel sprouts. He actually loves anything cabbage-y. Our family holidays are never complete without a dish with Brussel sprouts. Another love is avocado. I love them when they are not too ripe and mushy.
Avocados are low in calories per serving. One fifth of an avocado has only 50 calories and 4.5 grams of fat. It has Vitamin K, Vitamin B, C and E. Avocado aids healing in people suffering from digestive and circulatory problems. Avocado paste can be applied topically to rashes and rough skin to make it smoother. The brighter the fruit, the more beta-carotene. Brussel sprouts on the other hand is a member of the cruciferous family. Cruciferous vegetables are shown to fight against and even prevent various cancers, including bladder, breast, colon, lung, prostate, and ovarian cancer. It is rich ion anti-oxidants including Vitamins C, E, and A, as well as the mineral manganese. Vitamin K found in Brussels sprouts has been shown to effectively regulate our body’s inflammatory responses.
1 lb. brussels sprouts, outer leaves removed and halved
1/2 cup walnuts
1/2 cup extra virgin olive oil
salt and pepper to taste
1 avocado, cubed
2 tbsp balsamic vinegar
Preheat the oven to 350°. Spread the walnuts in a baking sheet and bake for 5 minutes, until toasted. Let cool, then coarsely chop. (Watch this step since all ovens have different temperatures. We don’t want the nuts to burn)
Boil some water and add salt. Blanch the brussels sprouts until bright green, 3 minutes. Drain and dry them with paper towels.
On the same baking sheet we used to toast the walnuts, toss the brussels sprouts with the olive oil. Season with salt and pepper and turn them cut side down.
Roast for 20 minutes, until nicely caramelized. Turn your baking pan half way to ensure even roasting.
Assemble the salad in a large bowl. Toss the brussels sprouts with the walnuts, avocado. Season with salt and pepper and drizzle with the balsamic vinegar.
*Adapted from Food & Wine Magazine 2011