Time – 20 minutes
Serves – 4 (as a side dish)
400 g brussels sprouts trimmed, halved
1/2 cup white vegetable stock or water
2 tbsp balsamic
50 g toasted almonds
50 g pomegranate seeds
Salt and pepper to taste
Balsamic Almond Dressing
2 tbsp balsamic vinegar
2.5 tbsp maple syrup ( or 2 large pitted medjool dates)
50 g smooth almond butter ( or sunflower seed butter if have any nut allergy)
1 tsp dijon mustard
1/2 tsp salt
3-4 tbsp water to thin as needed to reach desired consistency
Store this dressing in covered jar in refrigerator up to 1 week. Dressing may get thick after sitting in fridge You can add a little bit of water and stir well with spoon before using.
1. Warm 1 tbsp of balsamic in a large frying pan. Add the sprouts and fry them over a medium heat for 2-3 mins. Add a pinch of salt and tip in the vegetable broth. Braise the sprouts in the vegetable broth, turning occasionally, until the water content has evaporated. This should take 2-3 mins, by which time the sprouts should be just tender.
2. Keep the sprouts on the heat and let them cook for a few more mins, until starting some colour on the edges. Remove from the heat. Taste and adjust the seasoning with salt and pepper.
3. Add all the balsamic almond dressing ingredients to small blender or food processor.
4. Blend until smooth, adding water 1 tablespoon at a time until desired consistency is reached. I add tablespoons. Alternatively you could whisk in medium bowl, but using a blender or food processor is best. Taste test the dressing to make sure you are alright with the vinegar-sweetness ratio, adding more sweetener or more balsamic to taste.
5. Serve your sprouts with pomegranates, toasted almonds and almond dressing.
This dish can be enjoyed alone or can be served as a side dish with the vegballs.