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Roasted Brussels Sprouts with Avocados and Pecans (Low-Carb, Gluten-Free, Paleo)
250 cal per serv
Ingredients
  • ⅛ cup pecans
  • 12 brussels sprouts, stems trimmed and cut in halves or quarters
  • 1 T balsamic vinegar
  • 1 T olive oil
  • 1T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
  • ½ diced avocado
  • garlic salt and pepper
Note: Ingredients may have been altered from the original.
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