Smoky Brussels Sprouts with Lime and Avocado

Smoky Brussels Sprouts with Lime and Avocado; side dish of roasted brussels sprouts, red onion, fresh avocado and lime, topped with smoked paprika and dry roasted pistachios. Whole 30 and Paleo compatableBefore we talk roasted veggies, citrus and pistachios, let’s talk about this book:

Daring Greatly, Brene Brown

I’m only one chapter into it, but Ms. Brown has me hooked already.

In a matter of 46 pages, she has me feeling like we might just be able to understand how our society has unraveled and how neighbors have started to feel and LIVE so far apart.

And I feel like maybe, maybe she has the answer.

“. . . Are we surrounded by narcissists? Have we turned into a culture of self-absorbed, grandiose people who are only interested in power, success, beauty, and being special? Are we so entitled that we actually believe that we’re superior even when we’re not really contributing or achieving anything of value? Is it true that we lack the necessary empathy to be compassionate, connected people?” Brene Brown, Daring Greatly

Isn’t this the question that seems to come up over and over again?

Is it? For you too, or is it just me?

And then, what if we look at it like this instead – what if we look deeper and see that we all feel disconnected from one another and we hope to reconnect by drawing attention to ourselves – so the truth is that we are insecure and searching to fit in, yet it comes off as self-aggrandizing and arrogant, and we defeat ourselves in our own journey to belong.

“. . . when I look at narcissism through the vulnerability lens, I see the shame-based fear of being ordinary. I see the fear of never feeling extraordinary enough to be noticed, to be lovable, to belong, or to cultivate a sense of purpose.” 

“. . .the past decade. . . has been traumatic for so many people that it’s made changes in our culture. . . . We’ve survived and are surviving events that have torn at our sense of safety with such force that we’ve experienced them as trauma even if we weren’t directly involved. . . .

Worrying about scarcity is our culture’s version of post-traumatic stress. It happens when we’ve been through too much, and rather than coming together to heal (which requires vulnerability), we’re angry and scared and at each other’s throats. . . .

After doing this work [research] for the past twelve years. . .  I’d say the one thing we have in common is that we’re sick of feeling afraid. We all want to be brave. We want to dare greatly. We’re tired of the national conversation centering on “What should we fear?” and “Who should we blame?” . . . . courage starts with showing up and letting ourselves be seen.” Brene Brown, Daring Greatly

Is this then, what our entire culture is experiencing? Is it not only what our kids are growing up with in magnified form, but is it thrusting us – the adults – back into the “middle-school” of life hoping to be noticed, but really, too afraid to allow our true selves to be seen?

I have no answers, but after more than a decade of research, I think Brene Brown might.

And no, it has nothing to do with brussels sprouts.

I could try to connect it somehow, but let’s not.

The fact is, this book is on my mind, and so were brussels sprouts, and they’re just showing up here on the same day.

I am however, suggesting you try both – the brussels, and the book.

Often, when one suggests brussels sprouts, people run screaming in the other direction.

Or gag.

Or tell you stories about how their mothers served them boiled and they are the most disgusting vegetable on earth.

These are the stories I’ve heard over and over again, and so, as a result, up until now I have shunned them from my menus.

But then I started seeing recipes that made them look downright delicious, and they’ve been on my “to try” list for nearly a year now.

I’m not going to lie and tell you the kids devoured these. . . because they absolutely did not.

Brussels sprouts will remain on their disgusto-vegetable list still – until someday I deep-fry them in beer batter and panko and serve them up with buffalo sauce. . .  (hmmm. . . . ).

BUT, the grown-ups did thoroughly enjoy this dish. It was entirely satisfying with it’s different textures and flavors.

My husband thought the addition of avocado was strange, and so, ignored it while happily plucking away at everything else.

If you are an avocado lover, don’t skip it. It’s pretty much heavenly – the cool avocado and lime with the warm brussels sprouts and onions.

The really impressive quality of the dish though, was how incredibly filling it was. . . like, I was stuffed full for HOURS – from a 6 pm dinner, all the way to a 10 pm bedtime, I really couldn’t even entertain the idea of eating another morsel.

Those brussels, man. They fill you.

And I think this dish just might fit into that super strict diet you’ve been entertaining for the last couple of weeks. . .

Because you have way more willpower than I do. . . .

Smoky Brussels Sprouts with Lime and Avocado

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 sides

This dish is filling and the flavors hint at bacon while the recipe remains vegetarian. I am no expert on the Paleo diet or Whole 30, but if you are - then take a look. I believe it satisfies the requirements for both styles of eating.


  • 1 pound brussels sprouts, washed and cut into wedges - either quarters or eighths, depending on how large they are
  • 1/2 a medium red onion, sliced thinly
  • 3 cloves of garlic, smashed, peeled, and roughly chopped
  • 3-4 tablespoons olive oil
  • Juice of 1 or 2 limes, divided, and according to taste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1 hass avocado, peeled and chopped
  • 1/4 cup chopped dry roasted, salted pistachios


Preheat oven to 350 degrees F.

Line a baking sheet with a silpat mat or foil.

Toss the cut brussels sprouts, red onion, and chopped garlic with olive oil, a tablespoon or so of lime juice, salt, pepper, and smoked paprika. (You will used lime juice at the end too, so hang on to the remaining limes/juice for finishing.)

Spread out in a single layer on the baking sheet.

Roast for 20 minutes. Toss, and roast for 10 minutes more, or until onions and parts of the brussels sprouts are browning and caramelizing.

Remove from oven.

Toss gently with avocado and pistachios. Taste. Season with more salt and pepper if necessary and finish with a fresh squeeze of lime juice according to preference.


Sara| Home is Where The Cookies Are; inspired by The Little Red House

11 thoughts on “Smoky Brussels Sprouts with Lime and Avocado

  1. This looks super tasty… Regardless of a super-strict diet or not! Know a secret? I’ve never eaten a Brussels sprout. Never. But ever since I saw Iron Chef Michael Simon say that the fried Brussels sprouts that his sous chef makes are the best vegetable he’s ever had, I’ve been tempted.

    I also have another book I’ve been meaning to recommend… Remind me to tell you about it.

  2. Ok, I’m with the kids on this one. Grrr-osss. I’d rather starve on this diet than eat brussels sprouts. And I am. STARVING. Six more pounds and Little C is going to have to fight me for her Oreos! How about broccoli? We eat it every night. Maybe a post on “6 ways to cook broccoli in order to lose 6 pounds in 6 days so I can finally binge and eat 60 cookies”?! And no, that “60” was not a typo. God, I’m hungry.

  3. These look good! I like brussels broiled, steamed, baked – any way really. I’ve also seen a salad made with the leaves but that is too high maintenance for me at the moment. Did I tell you my daughter lost her front tooth biting into a big fat RAW brussel sprout? Hope you guys are well!

  4. Pingback: 10 Avocado Recipes That Aren’t Guacamole |

Leave a Reply

Your email address will not be published. Required fields are marked *