Sliced sautéed Brussels Sprouts

 Again from SELF magazine’s Chloe Coscarelli’s feature from ages ago. 

Serves 4

2 TBSP water

1/2 cup olive oil

1 TBSP dried thyme

1 tsp onion powder

1 tsp garlic powder

3/4 tsp sea salt, divided

1.5 lbs Brussels sprouts, sliced

1/4 cup almonds

1/2 tsp maple syrup

1/2 tsp nutritional yeast flakes

Pomegranate seeds to serve

Prep - in a bowl, whisk water, oil, thyme, onion powder, garlic powder, and 1/2 tsp sea salt. Toss with Brussels sprouts

Sauté - In a large pan over medium heat, sauté until cooked through and edges are crispy 

Blend - In a food processor, purée almonds, nutritional yeast and remaining 1/2 tsp salt. Add maple syrup, pulsing until incorporated. Toss Brussels sprouts with maple-almond mixture and pomegranate seeds. 

My notes:

I didn’t bother with the food processor— I just used mixed nut butter and added maple syrup and nutritional yeast and tossed that in. Pretty yummy!