Roasted Brussels Sprouts with Avocado

You know you make me wanna 'sprout
29 Ratings
80% would make again
Roasted Brussels Sprouts with Avocado
Photo: Rachel Vanni/Tasting Table

We fell in love with Dan Kluger when he was the executive chef at ABC Kitchen and Cocina in NYC. Now on the verge of opening his own restaurant, Loring Place in the West Village, Kluger gives us a taste of the new menu by way of this roasted Brussel sprouts dish with avocado.

The sprouts are boiled, sautéed and roasted, only to be finished with an acidic vinaigrette. Topped with tart apples, avocado and crunchy sunflower seeds, this dish is a symphony of flavors and textures.

This is the perfect recipe to prepare in advance. Make your dressing, blanch the sprouts and pick your herbs the day before serving, so when dinnertime rolls around, you can quickly execute the dish and get back to the party.

To learn more, read “The ABC’s of Opening a Restaurant.”

Roasted Brussels Sprouts with Avocado

Recipe adapted from Dan Kluger, Loring Place, New York, NY

Yield: 2 to 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


For the Dressing:

1 tablespoon lime juice

1 tablespoon lemon juice

1 tablespoon Champagne vinegar

1 tablespoon olive oil (preferably California Olive Ranch Arbequina)

1 teaspoon Dijon mustard

½ teaspoon honey

½ teaspoon Tabasco

½ teaspoon kosher salt

¼ teaspoon whole-grain mustard

For the Brussels Sprouts:

2 cups medium-sized Brussels sprouts, trimmed

¼ cup olive oil (preferably California Olive Ranch Arbequina)

1 tablespoon kosher salt

Freshly ground black pepper, to taste

For Assembling:

1 tablespoon olive oil (preferably California Olive Ranch Arbequina)

½ cup basil leaves

¼ cup mint leaves

2 tablespoons sunflower seeds

½ Mutsu apple—peeled, cored and cut into ½-inch pieces

½ avocado, cut into ½-inch pieces

Thinly sliced red finger chile, for garnish

Lime zest, for garnish

Flaky sea salt, for garnish


1. Make the dressing: In a small bowl, whisk all of the dressing ingredients together and set aside.

2. Roast the Brussels sprouts: Preheat the oven to 400º. Bring a large pot of salted water to a boil and prepare an ice bath. Blanch the sprouts for 2 minutes in the pot, then transfer to the ice bath to cool. Once cooled, dry them well with paper towels and cut them in half.

3. In a large ovenproof skillet, heat the olive oil over high heat. Add the sprouts to the pan and season with the salt and pepper. Cook, tossing often, until lightly golden, 2 to 3 minutes. Place the skillet in the oven and roast until tender, 6 to 8 minutes.

4. Spoon the Brussel sprouts onto a platter and return the skillet to medium-high heat. Add the olive oil to the pan, followed by the basil and mint. Fry the herbs until crisp, 10 to 15 seconds, then add the sunflower seeds and apples. Cook stirring constantly, until the seeds are toasted and the apples are warmed through, 1 to 2 minutes. Remove from the heat.

5. Drizzle the Brussels sprouts with the dressing, then spoon the apple mixture over top. Scatter the dish with the diced avocado. Garnish with thinly sliced red finger chiles, lime zest and flaky sea salt, then serve.

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