This recipe was my way to use up a few perfectly ripe avocados and give my Brussels sprouts an air of decadence. I think I succeeded.
First I tossed the Brussels with some olive oil and the Zhoug spice blend in the picture above. I love these pre-made spice blends. I always pick them up when I see a new one at the grocery store. This blend was part of a 3-pack from Trader Joes. They really make it easy to roast anything and get great flavor. The Zhoug is a Middle Eastern blend combining chili powder, cumin, dried parsley, cloves, and cardamom.
Once they were roasted, I tossed the Brussels gently with an avocado cream. I could have eaten them just as they were but as I mentioned, I was going for decadence. I blended an avocado with lime juice, some Creme Fraiche I had in the fridge, and a little bit of cumin and chili powder.
I mixed just my lunch portion with the avocado cream and then saved the rest for heating up later. Something about heating the avocado cream mixed with the Brussels just felt wrong. Warm avocado? I just don’t know about that….
I enjoyed this dish for lunch atop some warmed lentils and it was so satisfying; it’s a great make-ahead dish that will keep all week.