~ adapted from Food & Wine ~
Preheat oven to 400 degrees Fahrenheit. Toast 1/4 cup pecans in a pie plate for 5 minutes. Let cool, then coarsely chop. Onto a rimmed baking sheet, toss 1 1/4 pounds (frozen-thawed or freshly blanched) halved brussels sprouts in extra-virgin olive oil, salt and pepper. Turn sprouts cut side-down. Cook 20 minutes. In a bowl, combine them with 1/2 of an avocado cut into 1/2-inch pieces, the pecans, and 1/2 teaspoon chopped fresh thyme.
Season to taste with more salt and freshly cracked black pepper; drizzle with 1 tablespoon red balsamic vinegar.
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