Smoky Honey Almond Brussels Sprouts
Calling all Brussels sprouts lovers and not so much lovers alike - these honey almond Brussels sprouts are sweet and smoky and NOT TO BE PASSED UP. I'm pretty confident these will change anyone who isn't too keen on this veggie into someone who will happily eat them this way.
The sauce is thick and gets sweetness from the honey and coconut aminos, while having a slight smoky taste from the smoke paprika. Optional to dip in ranch (trust me) or just eat as is! I promise you’ve never had Brussels sprouts like these before!5 minutes
25 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 183 |
| Fat: | 12 g |
| Carbohydrates: | 15 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 555 mg |
| Fiber: | 4 g |
| Sugars: | 7 g |
| Calculated for total recipe. | |
Serves: 3-4
Ingredients
- 12 oz12 oz12 oz Brussels Sprouts
- 0.25 cup0.25 cup0.25 cup Honey Roasted Almond Butter, see notes
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 1 tsp1 tsp1 tsp Extra Virgin Olive Oil
- 0.25 tsp0.25 tsp0.25 tsp Smoked Paprika
- 1 pinch1 pinch1 pinch Sea Salt, to taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Wash and cut the ends off of your Brussles and then cut in in half.
- Mix all of the sauce ingredients in a bowl, add the Brussels and stir. The sauce will be thick!
- Spray an 8x8 dish and bake at 425 for 20-25 min until tender. ENJOY!
Notes
If not using this almond butter, you can use 1/4 cup of regular almond butter and replace one of the TBS of coconut aminos with 1 TBSP of honey
Add a Note
My Notes:
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