Brussels Sprouts with Avocado, Orange, Pecans in Lemon Dijon Dressing
What I love about this dish is it can work as a fall dish or a summer dish, because of its combination of earthy and bright flavors. The crispy brussels sprouts and toasted pecans scream autumn, while the slices of orange and avocado and the tangy lemony dijon dressing bring you right back into the warm days of summer. Whether or not you can decide what season you love most, there's one thing that's for certain: this flavor combination is a great balance of nutty, sweet and tangy. All of the taste buds get a workout here!
For the brussels sprouts: 2 cups brussels sprouts 1 navel orange (or whichever type you prefer or have available) 1/2 avocado 1/4 cup pecans, sliced 1 TBSP avocado oil 1/2 tsp pink sea salt
Wash and slice the ends off of brussels sprouts, and slice in half. In a large pan on the stove, add avocado oil, and add the sliced brussels sprouts to the pan, flat side down to cook first. Cook on medium-high heat for about 7 minutes, until the first side is browned and crispy, then flip to the round side and let cook until browned and crispy on that side -- about another 7-8 minutes, but check them periodically to make sure they are not burning (you want them brown and crispy, but not burnt!).
Meanwhile, slice the orange into small slivers, and the avocado into small chunks (about 1/2 inch for both the orange and the avocado). Toast the pecans in a toaster oven or in a pan on the stove on medium-heat for a few minutes (be sure to keep an eye on these, as nuts tend to burn quickly if left too long!).
Plate the brussels sprouts, top with orange and avocado slices, and lightly dress with the lemon dijon dressing (ingredients below, and on separate recipe page here). Top with the toasted pecans and enjoy!
For the dressing: 1 tsp whole grain Dijon mustard (look for one that doesn't have any added sugar!) 1/2 tsp lemon juice 4 TBSP organic olive oil 1(+) tsp fresh orange juice (add more to your taste if you like it less tangy)
Combine all the ingredients in a bowl and until emulsified.
Makes about 1/3 cup dressing.