Maple Pecan Brussels Sprouts


1 pound Brussels sprouts
2 tbsp olive oil
½ cup pecan pieces
1 tsp dried thyme
1 avocado, cut in 1cm cubes
2 tbsp maple balsamic vinegar
Fresh ground pepper


Preheat oven to 400 degrees. Boil water in a large saucepan and blanch the sprouts for about 3 minutes. Drain and pat dry with a paper towel. Let cool and chop brussels sprouts in halves.

Grease a 9 x 9 inch baking pan and combine the brussels sprouts, pecans and thyme in the pan with the olive oil. Toss well and bake for 20 mins, removing from oven to stir after 10 minutes.

Add avocado to the pan and season with freshly ground pepper and balsamic vinegar. Toss well and serve warm. Side dish – serves four.