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Roasted Brussels Sprouts with Avocado and Lime

unique brussel sprout recipe

PREP TIME

10 MINS

COOK TIME

N/A

SERVINGS

4 to 6

CUISINE

AMERICAN

DIFFICULTY

Simple

CALORIES

83

INGREDIENTS
Brussels Sprouts
2 pounds medium brussels sprouts, cut in half
1⁄4 cup olive oil

Pinch of freshly ground pepper

Kosher salt
Dressing
1⁄4 cup olive oil
1⁄4 cup fresh lime juice
1 tablespoon Dijon mustard
1 teaspoon whole-grain mustard
2 teaspoons honey
1 1⁄2 teaspoons Tabasco sauce
A large pinch of kosher salt
1⁄4 cup roughly chopped fresh mint
1/2 teaspoon onion powder
1⁄2 red finger chile, thinly sliced
1⁄2 large avocado, sliced
Zest of 1 lime
Sea salt and freshly ground black pepper

INSTRUCTIONS

BRUSSELS SPROUTS
  • Halve the Brussels sprouts
  • Fill a bowl with ice and water to create an ice-water bath.
  • Bring a large cast-iron cocotte of water to a boil and add salt. Add the Brussels sprouts and cook for about 2 minutes, until tender but not fully cooked.
  • Drain, then shock them in the ice water. Drain again and pat dry with paper towels.
  • Preheat the oven to 400°F. Heat the oil in a large cast-iron fry pan over medium-high heat. Add Brussels sprouts and 1 tablespoon salt and stir to coat the Brussels sprouts in the oil. Place in the oven and roast for 5 to 8 minutes, stirring occasionally, until browned and evenly roasted.
  • Remove from the oven and transfer to a paper towel-lined plate.
DRESSING
  •  In a bowl, whisk lime juice, oil, mustards, honey, Tabasco sauce, and salt. Set to the side.
  • Add the oil to the pan that the Brussels sprouts were roasted in and heat over medium-high heat. Add basil, mint, sunflower seeds, and chile and quickly fry for about 30 seconds.
  • Place the Brussels sprouts on a serving platter and top with the avocado.
  • Drizzle about 3 tablespoons of the dressing over the top, garnish with the herb and seed mixture, and finish with the lime zest and a pinch of sea salt and black pepper.
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