Butch Femme Planet - View Single Post - High Protein/Lo Carbers...Recipes and info

Jesse · 09-21-2015, 03:16 PM

That's a great looking dish, Orema! Seems we both have avocado on the brain today!

Here's a dish I like that's very paleo friendly and makes a great side dish to poultry or beef.

Roasted Brussels Sprouts
(with Avocados and Pecans)

Ingredients:
1/4 cup pecans
1 lb. fresh brussels sprouts, stems trimmed and cut in halves or quarters
1 T balsamic vinegar
1 T + 1 tsp. olive oil
1 tsp. + 2 tsp. fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
2 medium avocados, peeled and cut into small dice
1/2 tsp. sea salt
fresh-ground black pepper to taste

Instructions:
Preheat oven to 450F. Put pecans on the baking sheet you'll be using to roast the brussels sprouts, and when the oven is hot put the baking sheet in and roast 3-4 minutes or just until the pecans barely start to look browned. Remove from oven and put the pecans on a cutting board to cool.

Wash the sprouts and make sure they are dry, otherwise they will not roast properly. Trim the stem ends of brussels sprouts and cut them in half, or in quarters if they're large.

Whisk together the balsamic vinegar, 1 teaspoon lemon juice, and olive oil. Put brussels sprouts into a bowl and toss with the balsamic mixture. Spritz the roasting tray lightly with olive oil/coconut oil and spread the brussels sprouts out and turn each one cut side down. Roast brussels sprouts 15 minutes.

While the brussels sprouts roast, coarsely chop the pecans. Peel the avocados and cut them into small pieces. Wash out the bowl you tossed the brussels sprouts in, put the avocado into the bowl, toss with the 2 teaspoons lemon juice, and season with 1/2 teaspoon sea salt and some fresh-ground black pepper.

After 15 minutes, remove baking sheet from the oven and turn the brussels sprouts over. Put the baking sheet back in the oven and roast the brussels sprouts about 10 minutes more (or until they're nicely browned, as brown as you can get them before they would start to burn.) When done, mix with the avocado & pecans and serve.

(Low-Carb, Gluten-Free, Paleo)

09-21-2015, 03:16 PM	#332
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	That's a great looking dish, Orema! Seems we both have avocado on the brain today! Here's a dish I like that's very paleo friendly and makes a great side dish to poultry or beef. Roasted Brussels Sprouts (with Avocados and Pecans) Ingredients: 1/4 cup pecans 1 lb. fresh brussels sprouts, stems trimmed and cut in halves or quarters 1 T balsamic vinegar 1 T + 1 tsp. olive oil 1 tsp. + 2 tsp. fresh-squeezed lemon juice (I used my fresh-frozen lemon juice) 2 medium avocados, peeled and cut into small dice 1/2 tsp. sea salt fresh-ground black pepper to taste Instructions: Preheat oven to 450F. Put pecans on the baking sheet you'll be using to roast the brussels sprouts, and when the oven is hot put the baking sheet in and roast 3-4 minutes or just until the pecans barely start to look browned. Remove from oven and put the pecans on a cutting board to cool. Wash the sprouts and make sure they are dry, otherwise they will not roast properly. Trim the stem ends of brussels sprouts and cut them in half, or in quarters if they're large. Whisk together the balsamic vinegar, 1 teaspoon lemon juice, and olive oil. Put brussels sprouts into a bowl and toss with the balsamic mixture. Spritz the roasting tray lightly with olive oil/coconut oil and spread the brussels sprouts out and turn each one cut side down. Roast brussels sprouts 15 minutes. While the brussels sprouts roast, coarsely chop the pecans. Peel the avocados and cut them into small pieces. Wash out the bowl you tossed the brussels sprouts in, put the avocado into the bowl, toss with the 2 teaspoons lemon juice, and season with 1/2 teaspoon sea salt and some fresh-ground black pepper. After 15 minutes, remove baking sheet from the oven and turn the brussels sprouts over. Put the baking sheet back in the oven and roast the brussels sprouts about 10 minutes more (or until they're nicely browned, as brown as you can get them before they would start to burn.) When done, mix with the avocado & pecans and serve. (Low-Carb, Gluten-Free, Paleo) __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”