That rule about putting bacon on everything is so passe. We think you should be putting smokey almonds on everything now... it's so chic! Here's a simple way to transform roasted vegetables at the holiday dinner table this year.
ingredients (serves 4):
4 C cauliflower florets (approx. 1/2 a head)
2 C brussels sprouts
1 shallot, thinly sliced
1/4 C olive oil
1/2 tsp sea salt
1/4 tsp ground pepper
1/2 tsp fresh rosemary, finely chopped
1/4 C sliced almonds
1 tbsp tamari (can sub soy sauce)
1/2 tbsp liquid smoke
1/2 tbsp maple syrup
1/4 tsp smoked paprika
** to make this gluten-free just use gluten-free tamari or soy sauce
Cut your brussels in half and soak in a bowl of water to get any dirt/sand out of them. You'll need approx. 8 cups of cauliflower florets and brussels combined.
Toss the vegetables and shallot in olive oil, sea salt, ground pepper and rosemary.
Roast in a pan or deep dish at 400F for 30 mins and toss half way through until tender and some browning has happened.
While the vegetables are roasting you can make the smokey almonds. In a bowl whisk together the tamari, liquid smoke, maple syrup, and smoked paprika. Heat a pan to medium and toast the sliced almonds for 2 mins, then add the sauce and let them caramelize in the pan for approx. 5-6 mins. until crispy and sticky. Remove the pan from the heat and set aside until the brussels and cauliflower are done.
Once the almonds are cooled off you can roughly chop them with a sharp knife. When roasting is complete sprinkle smokey almonds on top and serve the dish immediately.