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Roasted Brussels Sprouts with Avocados and Pecans
Ingredients
  • ¼ 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
  • 2 medium avocados, peeled and cut into small dice
  • ½ tsp. Vege-Sal or salt, plus more to taste
  • fresh-ground black pepper to taste
Note: Ingredients may have been altered from the original.
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