Thanks to my client Kerri for this delicious recipe! Brussel Sprouts with an Almond Butter glaze...so yummi, nutritious and easy to make. I added shrimp to mine to make it an entree but it can be a great side dish with fish or steak! Give it a whirl for something new.
INGREDIENTS:
1 lb. brussels sprouts
2 tbsp smooth unsalted almond butter
2 tsp tamari soy sauce (didn't have this but it was fine without it)
2 tsp raw organic honey
2 tsp fresh lemon juice
1 tsp cayenne pepper
1 tsp olive oil
1 clove garlic
INSTRUCTIONS:
- Trim about ¼ inch from bottom of each sprout.
- Separate and remove loose outer leaves of each sprout.
- Place leaves into a bowl and set aside.
- Slice each sprout in half.
- In a separate small bowl, whisk together almond butter, 1 ½ tbsp water, soy sauce, honey, lemon juice and cayenne. Set aside.
- Heat oil in a medium nonstick sauté pan over medium- high heat.
- Add garlic and halved sprout centers and sear for about 1 minute.
- Add leaves and sauté until light golden brown and wilted, about 4-6 minutes.
- Add about 2 tbsp water to pan and stir once.
- Reduce heat to medium, pour in almond butter mixture and stir until sprouts are coated.
- Cook for about 30-60 seconds longer, until sauce has thickened slightly.
- Remove from heat and serve immediately.
