ROASTED BRUSSELS SPROUTS WITH AVOCADO AND MEYER LEMON
My step-mom recently shared this super simple and delicious recipe for Roasted Brussels Sprouts with Avocado and Meyer Lemon. When I made it, I gobbled up an entire bowl just by itself but you could easily make it as a side dish with any number of proteins. This is one of those recipes with infinite possibility for additions and variations on vegetables and spices. Have fun experimenting!
1 lb brussels sprouts, cleaned, peeled, and cut in half
1 large ripe avocado, pulp removed
Juice of 1 Meyer lemon juice
Lemon Flake Salt (optional), available at The Meadow
extra virgin olive oil
cracked black pepper
Preheat oven to 350 degrees. Place the brussels sprouts in a large bowl. Drizzle with olive oil to coat. Sprinkle with sea salt and cracked pepper, and mix to combine. Place brussels on a baking sheet and roast until al dente, about 20 minutes. Turn them once halfway through to evenly cook.
In a food processor or blender, puree the avocado pulp and lemon juice. Once the brussels are finished, place them in a large bowl with the avocado dressing and mix. Season with lemon salt or sea salt and fresh cracked black pepper.