Ingredients
- 1 lb brussels sprouts
- 1/2 cup slivered or sliced almonds (or nuts of choice)
- 4 Tbs olive oil
- 1 tsp fresh ginger root, grated
- 2 tsp lemon juice
- 2 tsp coconut aminos (tastes like soy sauce)
Instructions
- Add 1" of water to the bottom of a medium pot with a steamer insert or basket. Add brussels to steamer, cover, and cook over medium-high heat for 10-12 minutes, or until just tender and bright green.
- Meanwhile, dry roast the almonds in a small skillet over low heat. Stir constantly and remove from heat when they begin to brown. NOTE: watch and stir constantly, as they can burn easily.
- Combine the olive oil, ginger root, lemon juice and coconut aminos in a small bowl. When brussels are fully cooked, toss with dressing and top with toasted almonds.
6 Comments
jmscruggs78
This is one of my favorite recipes on this site! It tastes so awesome. The ginger dressing goes beautifully with the brussels sprouts.
Grant
coconut aminos isn’t sold in Canada. can you recommend a substitute?
Neely
Grant – There isn’t really a substitute as far as I know. Can you not buy them on Amazon?
ivg1210
Is coconut aminos and “Liquid” Aminos the same thing? I cant seem to find the coconut…
Neely
ivg1210 – I don’t think so. I think the Bragg’s Aminos say liquid aminos on the bottle, but those are made with soy. You can find the coconut aminos here: http://www.amazon.com/Coconut-Secret-Organic-Vegan-Aminos/dp/B003XB5LMU
PKHPaleo
Do you have nutritional content for this dish?