0.0 – 0 reviews • Nut Recipes
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
5 min |
| Cook: |
30 min |
| Yield: |
6 to 8 servings |
Ingredients
- 2 pounds Brussels sprouts
- 4 tablespoons soy sauce
- 4 tablespoons tahini
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- Juice from half a lemon
- 1 clove garlic, minced
- 1/2 cup panko breadcrumbs
- 1/2 cup crushed raw cashews
Instructions
- Preheat the oven to 400 degrees F.
- Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat.
- Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
246 |
| Total Fat |
13 g |
| Saturated Fat |
2 g |
| Carbohydrates |
27 g |
| Dietary Fiber |
7 g |
| Sugar |
7 g |
| Protein |
10 g |
| Cholesterol |
0 mg |
| Sodium |
644 mg |
