Thursday, April 18, 2013

Nalls Next Blog Superstar Is...

Drumroll please...

Miss Elisa and her "seriously succulent" Roasted Brussels Sprouts with Avocado & Toasted Pecans!

With the combo of avocado, pecans and balsamic vinegar, Elisa's dish delivers on her promise of succulent.  But I dare say this dish is downright decadent!

Plus, Elisa is the local food blogger behind Citrus -n- Spice, so you should run, not walk, your typing fingers over to her blog to see some of the other delicious recipes she's posted.

So without further adieu, from Elisa's kitchen to yours...

Roasted Brussels Sprouts with Avocado & Toasted Pecans

1/3 Cup pecans
1.5 lbs Brussels sprouts, ends trimmed
Extra virgin olive oil
Sea salt
Crushed red pepper
1 Medium Avocado, cut into small pieces
1/2 tsp Thyme
2 Tbsp Balsamic vinegar

Preheat the oven to 400. Place the pecans on a cookie sheet and bake for 5 minutes. Remove from heat and let cool. Chop into small pieces and set aside.

In a large pot, bring salted water to a boil. Blanch the brussels sprouts for about 3 minutes (less if they are small). Drain and let cool. Cut the sprouts in half and place on a foil covered cookie sheet or roasting pan. Drizzle with a little bit of olive oil (3 Tbsp.) and sprinkle with salt and pepper. 
Roast in oven on the top rack for 20 minutes.

In a serving bowl, combine brussels sprouts, avocado, pecans, crushed red pepper and thyme. Stir gently and drizzle with balsamic vinegar.

Congratulations again Elisa, you've made our produce-loving hearts flutter!

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