Tuesday, December 3, 2013

Roasted Brussels Sprouts w/ Macadamia Nuts

It was cold, dark and rainy day here today. We have finally finished the Thanksgiving turkey -- I ate the last of the turkey pecan salad last night. This evening I made a super quick and simple dinner. I took 2 large chicken breast cutlets and lightly breaded them with a mixture of 1/4 cup almond flour, sea salt, black pepper, paprika and dash of ground chipotle chile. I didn't dip them in any kind of egg wash beforehand...just a dusting of almond flour and a bit of seasoning. To go with our simple chicken cutlets, I roasted fresh baby brussels sprouts that I trimmed and halved and drizzled with macadamia nut oil and seasoned with sea salt and black pepper before roasting. When they were done, I tossed them in melted butter mixed with ground chipotle chile to give them a little zing and then stirred in some chopped macadamia nuts. It turned out delicious and was a quick way to turn ho-hum into yum-yum. The meal was quick and simple to put together. I cooked the chicken cutlets while the sprouts roasted so it only took about 20 to 25 minutes to put dinner on the table...and that's always a good thing! I snapped a couple photos as well as the easy peasy recipe for the brussels sprouts. Enjoy!

P.S. - Reminder that Honeyville has a 5-day 20% off sale that runs through Friday, 12/6. That's a savings of almost $8.00 on a 5-lb bag of blanched almond flour if you are running low. Just use coupon code GIFT when you check out!  (affiliate link)

Roasted Brussels Sprouts w/ Macadamia Nuts


3 cups fresh brussels sprouts, trimmed and halved
2 to 3 tablespoons macadamia nut oil
Sea Salt and freshly ground black pepper, to taste
1 to 2 tablespoon melted butter
Generous dash of ground chipotle chile powder, optional
1/4 cup coarsely chopped macadamia nuts


Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and place brussels sprouts on top. Drizzle sprouts with oil and season with salt and pepper; spread in single layer. Roast for 15-18 minutes, or to desired doneness, stirring a couple times to roast evenly.

Place melted butter in a medium bowl and mix in the chipotle; toss roasted sprouts in butter mixture until evenly coated; stir in macadamia nuts and serve.

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