Brussels Sprout And Avocado Toast Recipe

Brussels sprouts: These small green vegetables have a slightly nutty flavor and become tender when cooked. They add a nice crunch and freshness to the toast.

Avocado: Creamy and smooth, avocado spreads easily and adds healthy fats and a rich taste to the dish.

Whole grain bread: This bread is made with whole grains, giving it more fiber and a hearty texture that holds up well under the toppings.

Olive oil: Used for cooking the brussels sprouts, olive oil adds a mild fruity flavor and helps them cook evenly.

Salt: A pinch of salt brings out the natural flavors of the ingredients.

Black pepper: Adds a little bit of spice and depth to the cooked brussels sprouts.

One of the key steps in this Brussels Sprout And Avocado Toast Recipe is cooking the shredded brussels sprouts in the skillet until they’re tender. Here’s a simple way to do it so your sprouts come out just right:

1. Heat the olive oil in the skillet over medium heat. You want the oil hot enough to cook the sprouts but not so hot that it burns them.
2. Add the shredded brussels sprouts to the pan in an even layer. This helps them cook evenly.
3. Stir them every minute or so, but don’t rush it by stirring constantly. Letting them sit a little helps them get a nice, soft texture.
4. Cook for about 5 to 7 minutes until they’re tender and a little bit golden.
5. Season with a pinch of salt and black pepper toward the end to bring out their flavor.

Taking your time with this step makes a big difference. If you cook the sprouts too fast or on too high heat, they might stay crunchy or even burn. But when you cook them gently, they become soft and tasty, which pairs perfectly with the creamy avocado on your toast.

I remember the first time I tried this, I got impatient and turned the heat up too high. The sprouts got crispy on the outside but stayed hard inside—not very pleasant! Now, I keep the heat medium and give them a little patience, and it’s always worth it. Also, shredding the sprouts finely helps them cook faster and makes the texture just right for topping the toast.

Cooking the sprouts this way makes your Brussels Sprout And Avocado Toast feel fresh and full of flavor every time.

• brussels sprouts - Substitute with kale: Kale has a similar texture and can be shredded to mimic the crunch of brussels sprouts.

• avocado - Substitute with hummus: Hummus provides a creamy texture and rich flavor similar to mashed avocado.

• whole grain bread - Substitute with sourdough bread: Sourdough offers a hearty texture and tangy flavor that complements the toppings well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in this recipe.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and complexity to the dish, similar to black pepper.

• Allow the brussels sprouts to cool completely before storing. This prevents condensation, which can make them soggy.
• Store the cooked brussels sprouts separately from the avocado and bread. Place them in an airtight container and refrigerate for up to 3 days.
• To keep the avocado from browning, add a squeeze of lemon juice or lime juice before storing. Place the mashed avocado in an airtight container, pressing plastic wrap directly onto the surface to minimize air exposure. Refrigerate for up to 2 days.
• Store the whole grain bread in a bread box or a resealable plastic bag at room temperature for up to 3 days. For longer storage, freeze the bread slices in a resealable freezer bag for up to 3 months.
• When ready to serve, reheat the brussels sprouts in a skillet over medium heat until warmed through, about 2-3 minutes.
• Toast the bread slices directly from the freezer if frozen, or fresh if stored at room temperature.
• Spread the mashed avocado on the freshly toasted bread and top with the reheated brussels sprouts. Serve immediately for the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the Brussels sprout and avocado toast on a baking sheet and cover it loosely with aluminum foil. Heat for about 10 minutes or until the Brussels sprouts are warmed through and the bread is crisp.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the toast directly on the rack. Heat for 5-7 minutes, checking frequently to avoid over-toasting.

• If you prefer using a skillet, heat a non-stick pan over medium-low heat. Place the toast in the skillet and cover with a lid. Heat for 5-6 minutes, flipping halfway through to ensure even warming.

• For microwave reheating, place the toast on a microwave-safe plate. Cover it with a damp paper towel to prevent the bread from drying out. Microwave on medium power for 30-45 seconds. Note that this method may make the bread less crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the toast in the basket and heat for 3-4 minutes, checking halfway through to ensure it doesn't overcook.

• Skillet: Used to heat the olive oil and cook the shredded brussels sprouts until tender.

• Spatula: Handy for stirring and flipping the brussels sprouts as they cook in the skillet.

• Toaster: Essential for toasting the whole grain bread slices to your liking.

• Knife: Necessary for shredding the brussels sprouts and slicing the avocado.

• Cutting board: Provides a safe and stable surface for shredding the brussels sprouts and slicing the avocado.

• Mixing bowl: Useful for mashing the avocado until smooth.

• Fork: Can be used to mash the avocado in the mixing bowl.

• Measuring cup: Ensures you have the correct amount of shredded brussels sprouts.

• Measuring spoons: Helps measure the olive oil, salt, and black pepper accurately.

Prep ingredients in advance: Shred the brussels sprouts and mash the avocado the night before to save time.

Use a food processor: Quickly shred the brussels sprouts using a food processor instead of doing it by hand.

Toast bread simultaneously: While cooking the brussels sprouts, toast the whole grain bread to save a few minutes.

Batch cooking: Cook extra brussels sprouts and store them in the fridge for quick assembly throughout the week.

Pre-season avocado: Mix salt and pepper into the mashed avocado beforehand to streamline the process.