Balsamic Brussels Sprouts with Almonds
Brussels sprouts are helping me get through winter! They're warm, crispy and so satisfying. And the coconut in this recipe offers a subtle sweetness that pairs so well with the balsamic — so delicious! This dish makes a great side to chicken or salmon for dinner for 2-3 people. Leftovers makes a great lunch the next day too!
What You'll Need
- 1 bunch Brussles Sprouts (cleaned and cut into thick shavings; you can buy them this way now too to save on time!)
- 1/3 C raw or sprouted almonds, chopped
- 3T unsweetened coconut shavings or flakes
- drizzle of olive oil
- drizzle of balmasic vinegar
- sea salt
- 1-2t chili powder
- dash of chili flakes
Spray a large pan or dutch oven with coconut oil spray or 1t coconut oil. Once heated, put Brussel Sprout shavings into the pan and stir and cook for 10-15 minutes until the soften. Add remaining ingredients and continue cooking for 5 minutes or so. You can cook this mixture as much as you want but I find 15-20 minutes is ideal to marry all the flavors together. Serve warm or refrigerate for up to 1 week and enjoy throughout the week.