We've all had roasted Brussels sprouts before (I could eat them every day), but adding a touch of smoked sea salt brings out their incredible earthy taste. Trust when I say a little bit of this smoked salt goes a long way.
The other addition to this recipe, cashew cream, could not be any easier to make. All it takes are soaked cashews, water, salt and seasonings of choice. I decided to add maple syrup, because it pairs perfectly with roasted winter vegetables. I cannot tell you how much I love pure maple syrup; it is my ultimate sweetener of choice. Did I mention that it has a bunch of antioxidants? More reason to love the stuff!
Smoked Brussels Sprouts with Maple-Cashew Cream
Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- ½ teaspoon smoked sea salt
- ¼ teaspoon black pepper
- 1 cup raw cashews, soaked (for at least one hour or overnight), rinsed and drained
- ½ cup filtered water
- 1 tablespoon pure maple syrup
- ¼ teaspoon kosher salt
Directions
- Preheat oven to 400°F.
- Clean Brussels sprouts and remove dark stems. Cut larger ones in half if necessary.
- In a large bowl, combine Brussels sprouts, oil, smoked sea salt and pepper. Toss to coat evenly. Transfer to baking sheet and roast for 25 minutes or until tender; stirring halfway through.
- Place soaked cashews in a blender or food processor. Add filtered water, maple syrup and kosher salt. Blend until smooth, about 1 to 2 minutes.
- Remove Brussels sprouts from oven and drizzle with maple-cashew cream. Serves 4.
Cooking Note
- Soak the cashews in advance and make cashew cream up to one day before to save on prep time.
Alanna Waldron, RD, is a registered dietitian and food blogger at Eat Real Food, where she shares her passion for healthy recipes and wellness. Follow her on Twitter, Facebook and Instagram.
