Roasted Brussels with Cashew Cream and Coconut Bacon
Tossed in a creamy cashew bath, these roasted Brussels really shine when paired with smoky coconut bacon and salty olives.
- 1 pound Brussels Sprouts, stem cut off and halved
- 1/2 teaspoon olive oil
- 1 cup raw cashews, soaked for an hour
- 1/4 cup cashews, un soaked and roughly chopped
- 1 large clove of garlic
- juice of 1/2 lemon
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup (or more) water
- heavy pinch of salt and fresh ground pepper
- 1/4 cup olives, roughly chopped (any type you like)
- 1/4 cup smoky coconut bacon
Pre-heat oven to 400-degrees F.
In a bowl, toss together the sprouts, oil, salt and pepper until well coated. One-half teaspoon should do it, adding more oil will only increase the fat and calories to this dish.
Spread the sprouts, cut side down, on to a parchment paper lined baking sheet and bake for 18-20 minutes or until you can put a fork in them.
While these are cooking, make your cashew cream. In a blender, add the soaked cashews, garlic, lemon, apple cider vinegar and Dijon. Begin to blend, drizzling in water to get things whirling and to the consistency you desire. Taste and adjust for taste and add a pinch of salt. Blend again for a few seconds.
Transfer the sprouts to a large bowl, add in the remaining 1/4 cup of cashews, olives and 1/4 cup of the cashew cream sauce. Mix well together. Add in 1/4 cup of coconut bacon, mix again and either serve right away or refrigerate for a few hours for the flavors to develop.