Brussels sprouts are in the cruciferous vegetable family along with broccoli and cabbage. When you boil cruciferous veg, they become bitter and smelly. So if you’ve never liked broccoli or Brussels, it might be because your mom or grandma boiled them until they were gray, mushy, and sulfur-y.

Drizzling Brussels in olive oil and roasting them is an entirely different taste experience. They retain their crisp texture and by adding a little sweet with Balsamic vinegar, crunch with pecans, and healthy, creamy fat with avocado you’ll never want to sneak your Brussels under the table to the dog ever again.

The first time I made this Roasted Brussels Sprouts with Toasted Pecans and Avocado recipe, I brought them to a big Thanksgiving meal to add some green to the table. A few people there had never even tried B sprouts, and even they made a point to come tell me how much they enjoyed them.

I’ve also made these with walnuts and cashews instead of pecans and subbed shaved Parmesan for avocado.

Roasted Brussels Sprouts with Toasted Pecans and Avocado

Makes 8-10 servings

1. Preheat oven to 400 degrees. Spread the pecan pieces out on a baking dish and bake for 5 minutes until golden and toasted.

2. Toss the Brussels in a large bowl with the olive oil. Season with salt, pepper, and thyme. Transfer to baking sheets and bake for 20-30 minutes, turning halfway through.

4. Toss the brussels sprouts back into the large bowl and mix with pecans and avocado. Drizzle with balsamic vinegar.

About the author: Megan Poczekaj, RDN, LD, is a registered dietitian nutritionist in Orlando, FL. She owns the private practice, Nutrition Awareness, where she teaches other entrepreneurs how to maximize their productivity and performance with nutrition. She is the author of the book The Optimized Life: A Nutrition Guide for Entrepreneurs and co-host of the Nutrition Awareness Podcast.