Do you ever have those weeks where it actually feels like everything is going right? I have experienced so many synchronicities this week. I was frustrated about technology and someone offered to show me how to use the program, I was frustrated with booking flights home and my friend taught me how to use air miles more wisely, etc. For the last few days, everything I’ve needed has appeared at my fingertips. When things fall into place it feels like I can catch a bit of a break (and get back in the kitchen!)
I can BARELY eat meat when it’s hot out. I love a good roasted chicken but this was a great small meal for a scorching day in Edmonton. If this heat keeps up, you may want to give this a shot over the weekend.
Servings: 4 servings
Ingredients
Brussels Sprouts
- 20 brussels sprouts quartered
- 3 broccolini, with stems chopped
- 1 tbsp truffle oil
- 1 tbsp coconut oil
- 1/2 cup slivered almonds
- 3 garlic cloves sliced
- 2 tbsp unsweetened raisins
Sauce
- 1 cup cashews
- 1/4 cup fresh dill
- 1/2 cup water
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
Brussels Sprouts
- Wash, remove stems and quarter the brussels sprouts and blanch for 5 minutes.
- Once blanched, drain the water and move the brussels sprouts to a medium mixing bowl.
- Combine brussels sprouts with truffle oil, coconut oil, almond slivers, raisins, garlic, broccolini and lightly salt and mix.
- Preheat oven to 350F.
- Spread all the bowl's contents evenly across a baking sheet and roast for 30 minutes.
Sauce
- Soak cashews in a bowl of water for 1 hour.
- Drain water from cashews, combine in a food processor with 1/2 cup water, lemon, salt garlic powder, and dill until the mixture becomes creamy.
- Serve hot and garnish roasted vegetables with dill dressing.