Brussels sprouts are a staple in my house. Except for the smell, we love everything about them. What other veg is so versatile? You can shred, roast, steam, microwave, grill, or sauté them. I like them both raw and cooked, but mostly cooked. I think roasting is by far the best preparation, offering the tastiest result. Cooking Brussels to perfection can be a little tricky, though. You should definitely slice them, dice them or shred them to avoid overcooking. I rarely cook them whole. If there’s one thing I’ve learned, overcooked Brussels lose all of their magic.
Nutritionally they are amazing, too. They are loaded with fiber, vitamins and minerals and contain cancer-fighting glucosinates. Brussels are a part of the cruciferous vegetable family, which means they give back much more than they require. Because they’re also packed with fiber, they are super satisfying and I often build entire meals around them. They are always present in my Buddha bowls and roasted vegetable mixes. This recipe was my way to use up a few perfectly ripe avocados and to give my Brussels an air of decadence. I think I succeeded.
First I tossed the Brussels with some olive oil and a Middle Eastern seasoning mix that I bought from Trader Joe’s. I think having pre-made spice blends on hand is such an easy way to roast anything. I use them all the time! This one was a combination of chili powder, cumin, dried parsley, cloves and cardamom. It will taste great using any herbs and spices you have on hand.
Once roasted, I tossed the Brussels gently with the avocado cream. I enjoyed this dish for lunch with some heated lentils and it was so satisfying; it’s a great make-ahead dish that willkeep all week.
Okay all of you Brussels lovers, now it’s your turn. Tell me, how do you create Brussels sprout greatness at your house
Add some avocado cream to your next batch of roasted brussels sprouts to take them to the next level! Tweet this
Roasted Brussels Sprouts with Avocado Cream
- 1 pound Brussels sprouts, halved
- 2 Tbsp Extra Virgin Olive Oil
- Few pinches Sea salt and ground pepper
- Seasoning spice blend (i.e., chili powder, cumin, garlic powder, garam masala, etc.)
- Juice from ½ lime
- 1 avocado
- 1 Tbsp Crème Fraiche (Greek yogurt or sour cream would probably work, too)
- 1/8 tsp cumin
- 1/8 tsp chili powder
- 1 clove garlic, chopped
- 2 Tbsp water
- Preheat oven to 425. Slice Brussels sprouts in half and place in large bowl. Toss with olive oil, salt, pepper and seasoning. Shake bowl to mix well or toss with wooden spoon. Lay out on baking sheet and roast for 25 minutes, tossing once during cooking.
- In the blender, add the avocado and remaining ingredients. Blend until well combined. Add more water if too thick. Taste and adjust seasonings. Once Brussels are done, toss about 1 cup or so with about 1 Tbsp of the avocado cream and serve over lentils or baby spinach. Reserve remaining sauce and Brussels for later in the week!