Twice-Baked Dijon Brussel Sprouts
These roasted Brussel Sprouts are twice baked for a soft center and crispy edges. They are also rich in flavor thanks to the creamy cashew Dijon sauce made from clean and wholesome ingredients. Serve them as a side, in a salad, or in a warm grain bowl.
Ingredients
- 14 Ounces Brussel Sprouts, Whole
- 1/4 Cup Raw Cashews
- 1.5 Tbsp Water
- 1 Tbsp Nutritional Yeast
- 2.5 Tsp Dijon Mustard
- 3/4 Tsp Minced Garlic
- 1 Pinch Salt
Instructions
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Soak the raw cashews in a cup of water for at least one hour.
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Preheat your oven to 400 Fahrenheit and prepare a baking sheet by lightly spraying with coconut oil.
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Scatter your Brussel sprouts across the baking sheet and begin roasting for 35 minutes or until tender.
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While the Brussel Sprouts are roasting, begin preparing your Dijon cashew sauce by draining cashews, adding all remaining ingredients to a food processor, and blending until smooth. Then scoop the sauce out of the food processor and into a large bowl.
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Once the Brussel sprouts are tender, remove them from the oven and use a large fork or the bottom of a strong cup to "smash" the Brussel sprouts. Add them to the large bowl with your sauce and use a spoon to cover each Brussel sprout with sauce.
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Increase the oven temperature to 450 Fahrenheit. Once heated, put the Brussel Sprouts back on the baking sheet and into the oven for an additional 5-8 minutes.
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Remove from the oven and serve!
Notes
Nutrition Facts (Per Serving)
- Calories: 97
- Fat: 4g
- Carbs: 12g
- Sugar: 2.5g
- Protein: 5.5g
