I would eat just about anything with candied cashews and peanut sauce, so I invented this recipe to convince myself that it’s healthy because of the Brussel Sprouts. Whose to say it isn’t?
INGREDIENTS:
Brussels sprouts - washed and cut in half
Water
Cashews + Honey
Peanut sauce:
1/4 cup of peanut butter
1 Tablespoon of honey (or agave, maple syrup, coconut sugar)
Spices (optional): Cayenne pepper or a sprinkle of chili sesame oil, curry powder, ginger, etc.
1-2 tablespoons of soy sauce or Bragg’s amino acids
1-2 tablespoons of lemon juice or rice wine vinegar
Add water if you like a thinner consistency (or more vinegar)
INSTRUCTIONS:
Blanche the Brussels sprouts so the color changes to bright green
Spray parchment paper with olive oil (optional to sprinkle on some coconut sugar)
Place flat side down, bake at 375-400 degrees for 20+ minutes (or until golden)
Combine all the ingredients for the sauce in a food processor or blender. Add water or more liquid for desired consistency
Lightly roast the cashews on the stove top with some honey until coated and it starts to bubble and the cashews turn a little brown. Place on parchment paper until cool. The honey will harden, so it’s like candy!
Place browned Brussels sprouts in a dish, flat side up, sprinkle on some sauce and cashews.
LOVE YOUR MOUTH!