I tried this recipe for the first time a little over a year ago, or when I purchased a book called The Keto Diet from Leanne Vogel. I modified the recipe very slightly but overall it is almost exactly the same. If you are not a fan of brussel sprouts, this recipe is guaranteed to turn you into a brussel sprout lover. Try not eating all the walnut crumble before the rest is ready 😉
INGREDIENTS:
FOR THE BRUSSELS
- 2 ½ Cups of trimmed and halved brussel sprouts
- 2 Tbsp of extra virgin olive oil or bacon fat
- Pink himalayan salt and black pepper, to taste
FOR THE WALNUT “CHEESE”
- ⅓ Cup of raw walnut pieces
- 2 Tbsp of extra virgin olive oil
- ¼ Cup of nutritional yeast
- 2 Tsp of fresh lemon juice
- 1 Tsp of dijon mustard
- ¼ Tsp of onion powder
- 1 clove of garlic, minced
- Pink himalayan salt and black pepper, to taste
GARNISH WITH:
- Fresh italian parsley
- Extra lemon juice
- A pinch of pink salt, if needed
INSTRUCTIONS:
1.To roast the brussels: preheat oven to 375F. Place the trimmed brussels, oil (or fat), salt and pepper into a bowl and toss to coat evenly. Lay on a parchment-paper lined baking sheet and roast for 20 to 25 mins, flipping once after about 10 minutes.
- Meanwhile,make the walnut “cheese”. Place all ingredients for the cheese in a mixing bowl and stir to combine.
- Once the brussels are done, transfer them to the bowl with walnut cheese. Top with fresh parsley, lemon juice and salt to taste.
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