Brussel Sprout & Avocado Hash

After a busy year finishing my practicum and teaching adorable preschoolers, there's time again now to get back to food posts! 

Brussel sprouts (don't hate) pack a lot of nutrients and, surprisingly, are a complete protein! Combined with avocado (which also contains 3gr of protein per cup), another one of the healthiest foods you can put in your mouth, this hash makes a seriously filling lunch. It actually was my lunch today, but it's likely more palatable to most as a side dish. 

Yield: side dish for 2-4 people (or a filling lunch/dinner for 1)

• 15-20 brussel sprouts
• 1 large avocado, ripe
• 1 tsp olive oil
• 1 1/2 tbsp minced garlic
• 1/4 tsp salt
• 1/4 tsp smoked paprika
• drizzle of balsamic vinegar

Wash and trim brussel sprouts. Slice lengthwise into quarters. 

Slice avocado in half and remove pit. Halve the avocado again and carefully remove peel. Halve the quartered avocado, then slice into bite-size chunks.

Heat olive oil over med-high heat in a non-stick pan. Add brussel sprouts and stir to evenly coat pan with olive oil. Let saute for 5min. Add minced garlic to pan and reduce heat to medium. Add a few tablespoons of water, as necessary, to steam-fry brussel sprouts for another 5-10 minutes, or until tender, but firm. Add avocado, salt and paprika. Increase to med-high heat and saute for another few minutes until avocado is heated through, but still holds shape. 

Plate the brussel sprout and avocado hash, then drizzle with balsamic vinegar. Serve warm.