About the Recipe
This simple yet flavorful dish combines roasted Brussels sprouts with healthy fats and fresh herbs to support liver function, digestion, and overall metabolic health. The balance of bitter greens, fats, and acidity makes it both grounding and nourishing.
Ingredients
2 ½ pounds Brussels sprouts, trimmed and halved
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 large ripe avocado, diced
1/2 cup pecans, roughly chopped
2 tablespoons balsamic vinegar
1–2 tsp fresh thyme, chopped
Preparation
Step 1: Preheat the oven to 400°F (200°C).
Step 2: Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Step 3: Roast for 30 minutes, stirring halfway through, until tender and golden brown with crisp edges.
Step 4: While roasting, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Set aside.
Step 5: Transfer the roasted Brussels sprouts to a serving bowl. Add the diced avocado, toasted pecans, and thyme. Toss gently.
Step 6: Drizzle with balsamic vinegar and serve warm or at room temperature.
Substitutions
Pecans → Swap for walnuts or almonds
Balsamic vinegar→ Use lemon juice instead for a lighter finish
Omit avocado if storing longer and add fresh when serving
Dietary Notes
Paleo, Gluten-free, Dairy-free, Low-carb
(Not strictly keto due to balsamic vinegar)