Spicy Brussels Sprouts with Almond Butter Dressing from Ezra Cohen Montreal
We love looking for tasty and unique ways to use Ezra Cohen Montreal nut butters in recipes, and we think that we’ve nailed it with this super savory side dish, featuring Brussels sprouts, almond butter, and just the right amount of spice.
These Brussels sprouts make an excellent side dish for summer barbecues, and they’re equally great served up as a lunch entree. For a more complete and well-balanced meal, top with a seared or grilled piece of salmon, or serve this dish up as a salad substitute. However you decide to enjoy them, we’re confident that these sweet, spicy, and nutty Brussels sprouts will become a mainstay of your summer meal rotation.
Here’s how to make them.
Spicy Brussels Sprouts with Almond Butter Dressing
1 pound fresh, uncooked Brussels sprouts, trimmed and cut in half (or cut into quarters, if they’re large)
½ tsp garlic powder
½ tsp onion powder
½ tsp mustard powder
Salt and pepper
¼ cup Ezra Cohen Montreal All-Natural Almond Butter
2 tbsp sesame oil
2 tbsp fresh lime juice
2 tbsp liquid aminos or soy sauce
2 tsp sambal oelek or Sriracha (gojuchang would be delicious here, too!)
2 tsp honey or maple syrup
¼ cup shredded carrots
¼ cup dried cherries
¼ cup toasted almonds, chopped
1. Start by roasting your Brussels sprouts. Preheat your oven to 400 degree Fahrenheit and lay trimmed and cut Brussels sprouts out on a baking sheet covered in parchment paper. Drizzle with olive oil and season with garlic powder, onion power, mustard powder, salt and pepper. Mix to combine then spread out Brussels sprouts in an even layer. Make sure that they’re not overlapping, since this will cause them to steam instead of roast. Roast until golden, about 18 to 20 minutes.
2. While your Brussels sprouts are roasting, make your spicy almond butter dressing. In a large bowl, combine Ezra Cohen Montreal All-Natural Almond Butter with sesame oil, fresh lime juice, liquid aminos or soy sauce, sambal oelek or other chili paste, and honey or maple syrup. Whisk to combine and set aside.
3. Once your Brussels sprouts are tender and browned, transfer them to the large bowl with your spicy almond butter dressing and stir to coat. Then toss in your shredded carrots, dried cherries, and toasted almonds. (Hint: toast your almonds whole in a dry skillet over medium heat until golden and fragrant, then chop.)
Want to mix it up? There are lots of inventive ways to make this recipe all your own, including swapping out Brussels sprouts for another veggie such as beets, broccoli, or cauliflower (just adjust the roasting temperature and time as needed). You can also opt for different mix-ins, such as dried cranberries or pineapple instead of cherries, or toasted pecans or walnuts instead of almonds.
Check Out Our Other Great Recipes!
Our recipe blog is full of creative and healthy nut butter based recipes. Get inspired with other savory picks like this Vegan Mac and Cheese with Cashew Butter, or satisfy your sweet tooth with our Chocolate Nut Butter Dip or our Chocolate Pistachio Fudge (with a twist!).
Whatever you’re craving, we have great ideas for making it more nutritious with the use of nut butter in place of heavier ingredients. Not only can this help you turn indulgent recipes into Paleo, vegan, or dairy-free favorites, it’s also a great way to add more vitamins and nutrients into your diet, providing you with all of the health benefits of nut butters in a wide range of sweet and savory staples.