Entrees · Salad

Almond Butter Balsamic Brussels

almond-butter-balsamic-dressing

Is it just me- or the best way to get things done is to get out of the house? I’ve been telling myself every night for the last week: I’ve got to pen this post about brussels sprouts. But not just ANY brussels sprouts. Brussels sprouts with almond butter balsamic dressing. There is a difference, okay? Am hoping you’ll agree with me soon!

But every night something comes up & takes precedence. Some nights- the kids wake up. Game over. Some nights I decide I’ve got to battle the laundry basket and go on a roll and do three loads back to back. On others, I decide I’ve got to test a recipe when the house is oddly quiet so I can shoot with first light the following morning.

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This blogger business is far more intricate than it seems… It’s a well-oiled machine consisting of one person wearing multiple hats; food photographer, writer, recipe developer, food tester, & I do contract work on the side and mother my two very small children- all by my lonesome. My husband works very long hours for us & travels often for work, so most of the time it’s just a trio. A trio of crazies doing life together and trying to get through each day with as much fun (and as minimal damage) as possible.

We all face daily challenges & schedules that look very different; but that are challenging nonetheless. I think about this often, especially when replying to your emails and sweet notes at night. You don’t even realize it- but building these meaningful connections with you guys has equipped me with some awesome perspective and a new lease on life. So thank you, thank you, thank you. For being equally honest, open and vulnerable in our interactions. I had to say it here, too.

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Let’s talk brussels for a minute here… I used to not like them very much. In fact, I used to think they smelled “rotten” and I made the mistake of trying boiled brussels with butter once. So plain and totally not exciting, at all. The trick is to get some crisp into them. Friends, brussels clamor to be roasted! They need that bit of char and crunch and blackened ends. Then, they morph from Plain Jane to the best veg in town. Try this easy recipe and then you’ll believe the hype. Easy peasy, perfectly gluten-free & paleo, too.

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Almond Butter Balsamic Brussels

  • Servings: 4
  • Time: 25 mins
  • Print

Ingredients

  • 1 bag of brussels sprouts (about 1 lb)
  • 2 tbsp of avocado oil or extra virgin olive oil
  • sea salt & black pepper to taste
  • 1/2 tsp of sumac, a deliciously tangy middle eastern spice (optional)

For the dressing:

  • 2 tbsp all-natural almond butter
  • 4 tbsp balsamic vinegar
  • 1/2 tbsp apple cider vinegar
  • 3 cloves of garlic OR 1.5 tsp organic minced garlic
  • 2 tbsp pure maple syrup or raw agave syrup
  • 1 tbsp of Tamari sauce (or good quality soya sauce)
  • 1/2 tsp dijon mustard (optional)
  • sea salt or pepper to taste (because tamari is naturally salty, I don’t add sea salt)

Instructions

  1. Preheat your oven to 400F and line a baking tray with parchment paper
  2. Wash your brussels with water and pat dry. Cut the stems and slice in half (vertically)
  3. Place them in a bowl and throw in the extra virgin olive or avocado oil & season. Toss them around to get them evenly coated.
  4. Place them on the baking tray & bake for 25-30 mins or until brown and crispy
  5. While the brussels roast, throw all the dressing ingredients into your food processor or blender. Pulse until smooth. I like to taste the garlic, so I just mix it in at the end.
  6. Enjoy!! I toss the dressing over them while they’re still warm. I had mine over a bed of arugula, curly kale, & rainbow chard. I topped it with honey toasted almonds & half an avocado sprinkled with chia seeds to sneak in some healthy fats. So good & super simple!

By: Aleyda | The Dish On Healthy

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