Roasted Almond Balsamic Brussel Sprouts

It's hard to go wrong with Roasted Brussel Sprouts, but this recipe takes them to the next level with a Almond Balsamic glaze and Crunchy Chickpeas.

These Roasted Brussel Sprouts are pretty amazing. I made them for numerous large group gatherings and the parties LOVED them, so I figured I'd spread the word!

Let me know what you think!

Total Time: 1 hour 

BRUSSELS:

• 1-2 vines of brussel sprouts OR 1 large bag 
• 1 can garbanzo beans (low sodium)
• 1.5 TBSP Avocado Oil
• Sea Salt (I use pink himalayan sea salt for the extra electrolytes & healthy minerals)
• Dash of Paprika

DRESSING:

• 1 TBSP almond butter
• 1 TBSP balsamic vinegar (white balsamic OR coconut vinegar works too)
• Sea Salt 
• 1/2 TBSP Olive Oil
• 1/2 TBSP water
• 1/2 lemon

OPTIONAL:

• 1/4 cup raw/unsalted pistachios
• 1/4 cup pomegranate seeds

1. Preheat oven to 375 degrees
2. Rinse and drain the Garbanzo beans. Toss with 1/2 TBSP avocado oil, and a bit of sea salt and paprika. Lay on a lined baking sheet and roast for 40-45 minutes or until crunchy
3. Cut Brussels Sprouts into fourths, transfer to a large mixing bowl and toss with the remaining 1 TBSP of Avocado Oil, Sea Salt (judgement call on quantity, I shoot for low - medium salt)
4. Line a baking sheet with foil OR lightly coat with oil. Lay the sprouts flat on the sheet & bake for about 35 minutes or until they start to brown and get crispy
5. DRESSING: In a food processor or blender, combine Almond Butter, Vinegar, Oil, Water, Lemon Juice, and Sea Salt and blend until creamy / liquified
6. Once the Brussels are done - transfer to a large Wok or Cast Iron Skillet over low to medium heat. Toss in the dressing, and cook for 1-2 minutes. Top with Garbanzo beans and option pistachios & pomegranate seeds!

ENJOY!!