Ingredients (serves 2-3)

• 1 lb. Brussels sprouts
• Olive oil
• A medium avocado
• Sea salt
• Freshly squeezed lemon juice, possibly from a Meyer lemon

Instructions

How to roast the Brussels sprouts

Preheat oven to 350 F. Rinse and trim the sprouts as needed: cut off the hard end of the stem (1/16 to 1/8 inch / 2-3 mm), then remove any wilted leaves. Cut the smaller sprouts in half and quarter the larger ones. Place in a bowl and sprinkle a bit of olive oil on them. Stir well then spread in a single layer on a baking sheet lined with a silicone baking mat. Turn the halved sprouts cut side down and the quartered ones to have one of the cut sides down. Bake until tender. After 20 minutes, stir the sprouts (keeping them still in one layer) and gauge the time remaining to complete cooking. They should be nice and tender, with a hint of browning of the lighter parts.

How to finish the dish

While the Brussels sprouts are in the oven, dice the avocado pulp and place in a food processor fitted with the steel blade or a blender, add a pinch of salt and a sprinkle of lemon juice (I prefer the more delicate flavor of Meyer lemon here) and process briefly. Empty into a serving bowl. Alternatively, dice the avocado pulp and place in a serving bowl, add the other two ingredients, and mash it with a fork.

When the Brussels sprouts are ready, place them into the bowl with the mashed avocado and toss well. Adjust the salt and serve warm.

Go to the full post on cavolini di Bruxelles con avocado / Brussels sprouts with avocado