Old City Salts

Old City Salts
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Monday, April 15, 2013

Berry and Almond Roasted Brussel Sprouts

I just posted a raw Brussel Sprout recipe and wanted to also show you how I used them in a cooked recipe.

When you eat a brussel sprout raw you get the crunch and earthy flavor of this vegetable.  When you roast them the juices come out and the flavor is deepened.

I like my brussel sprouts roasted with coconut oil and then finished with toasted almonds, hint of berry, olive oil, sea salt and a bit of sharp Parmesan cheese.

1)  Stalk of brussel sprouts
2)  2 tablespoons of coconut oil
3)  1/2 cup of slivered almonds
4)  Extra virgin olive oil
5)  1/2 cup of shredded Parmesan cheese
6)  Berry sea salt blend


Wash and cut the brussel sprouts in half.  Toss them in the coconut oil to coat and arrange on a baking tray.  Roast in the oven at 425 degrees until they soften and turn slightly brown on the edges (about 20 minutes). 

*Note:  Coconut oil hardens when cool, so lightly heat to liquefy and coat your brussel sprouts. 

In a small saute pan, toast the slivered almonds in a small amount of coconut oil until lightly brown.  Toss into finished roasted brussel sprouts.  Plate your brussel sprouts and almond mixture and drizzle with a little extra virgin olive oil.  Grate some fresh Parmesan cheese and finish with our newest sea salt berry blend!

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