Recipe makes 4 servings.
Approximate Cook Time: 20 minutes
|4||cup(s)||brussels sprouts, (about 1 pound)|
|1/2||cup(s)||almonds, slivered, (or nuts of choice)|
|1||teaspoon(s)||ginger, fresh, grated|
|2||teaspoon(s)||coconut aminos, (tastes like soy sauce)|
- Add 1 inch 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.