Seriously Succulent Sides Part I: Roasted Brussel Sprouts with Avocado and Toasted Pecans

This recipe found its way to me via my best friend, via Food and Wine. It did NOT disappoint!
I modified it just a bit... original recipe here.

1/3 Cup Pecans
1.5 lbs. Brussel Sprouts, (ends trimmed)
Extra Virgin Olive Oil
Sea Salt
Pepper
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 brussel 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 Tbsps.) and sprinkle with salt and pepper.
Roast in oven on the top rack for 20 minutes.

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

The combination of textures and flavors were incredible. Highly recommended recipe.
Enjoy your greens!
-e