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Roasted Brussels Sprouts with Salt & Pepper Cashew Dip

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Calories 221kcal
Author Brenda Bennett | Sugar Free Mom

Ingredients

Cashew Dip

  • 1 cup unsweetened Silk Cashew milk
  • 1 clove garlic minced
  • 3 tablespoon lemon juice
  • 1 ½ cups cashew butter unsweetened
  • ½-1 teaspoon coarse sea salt
  • 2 teaspoon black pepper

Instructions

  • Preheat oven to 400 degrees F.
  • Trim ends off Brussels and either peel layers or keep whole for serving on a stick.
  • Place brussels in a bowl with oil and toss with salt and pepper.
  • Roast for 13-15minutes. Set aside.
  • To make cashew dip, simply add all ingredients into a stand mixer and blend on low until incorporated. Always start with less salt, taste and adjust and add more if needed.
  • Serve room temperature with brussels or any other veggie for dipping.
  • Keep left overs refrigerated.
  • When ready to serve again, reheat a small portion in the microwave for just 30 seconds.

Notes

Net Carbs: 11.6g

Nutrition

Serving: 1g | Calories: 221kcal | Carbohydrates: 12.9g | Protein: 7.4g | Fat: 17g | Saturated Fat: 3g | Sodium: 241mg | Fiber: 1.3g | Sugar: 2.5g