Slice Brussels sprouts in half and place in large bowl. Toss with olive oil, salt, pepper and seasoning. Shake bowl to mix well or toss with wooden spoon. Lay out on baking sheet and roast for 25 minutes, tossing once during cooking.
In the blender, add the avocado and remaining ingredients. Blend until well combined. Add more water if too thick. Taste and adjust seasonings.
Once Brussels are done, toss about 1 cup or so with about 1 tbsp of the avocado cream and serve over lentils or baby spinach. Reserve remaining sauce and Brussels for later in the week!