Roasted Brussel Sprouts with Immune Cream Sauce
Brussel Sprouts are having a come back and we are here for it. These poor veggies has suffered at the expense of bad cooking, but now they get the recognition they deserve. There are so many fun ways to make brussel sprouts but this has become a favorite. The creamy sauce gives a nice acidic flavor to balance out the richness of the fats and brussel sprouts.
3 cups of brussel sprouts sliced in half
1/2 packet of Immune
2 TBSP of ghee
salt to taste
handful of sliced raw almonds
whole milk yogurt or alternative vegan yogurt
1 TBSP lime juice
1/2 packet of immune
Heat a cast iron skillet on medium heat. Then melt the ghee and place the brussel sprouts in the skillet along with the broth packet, salt, and almonds. Cook until the brussel sprouts are soft.
In a bowl, mix the sauce ingredients together and drizzle over the brussel sprouts.
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