Jean Georges, 1 Central Park West (between West 60th and West 61st streets); 212-299-3900.
This Roasted Brussels Sprouts with Pecans and Avocado dish is very seasonal—“It highlights a specific time and place: New York in fall,” says Jean-Georges Vongerichten. Roasted Brussels sprouts and pecans, sure, but avocado? “The recipe uses contrast and opposite flavors and textures to achieve a dynamic harmony,” says the chef, referencing the “unctuousness” of the avocado.
Served by Vongerichten as a side, the dish may also be served alone. (And by “alone,” of course, we mean with a bottle of wine.) This festively inventive recipe will inspire questions about your culinary arts degree. Just explain that you borrowed Jean-Georges’.
Roasted Brussel Sprouts with Pecans and Avocado
3 tbs olive oil
2 c brussel sprouts, trimmed, blanched, shocked, cut in half
1 tsp thyme leaves
¼ c pecan halves, toasted
1 ripe avocado, peeled, medium dice
Salt and black pepper
Aged balsamic vinegar
1. Heat a sauté pan with olive oil until smoking and add brussel sprouts.
2. Season with salt and pepper and cook until crispy and deep golden brown. Add thyme, then pecans and avocado and toss gently to warm.
3. Spoon into a serving dish and drizzle with balsamic.
Photo: Courtesy of Jean-Georges Management