Name: Roasted Brussels Sprouts with Salt & Pepper Cashew Dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 pound Brussels Sprouts; 2 tbsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp pepper; 1 cup unsweetened Silk Cashew milk; 1 clove garlic (minced); 3 tbsp lemon juice; 1 1/2 cups cashew butter (unsweetened); 1/2-1 tsp coarse sea salt; 2 tsp black pepper

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Roasted Brussels Sprouts with Salt & Pepper Cashew Dip is a great side dish or appetizer to serve for a party.

This recipe is easy to make and one of the creamiest and tastiest of dips you will ever have. Enjoy with any fresh vegetables, raw or served roasted as I have here.

Serving a tasty dip is one of the best make ahead appetizers and goes with pretty much any veggies you like. When I saw these purple Brussels Sprouts at Whole Foods I was #inspired to make an appetizer with them for New Year's Eve.

We've got three kids so we don't go out for New Year's Eve, we celebrate it with them enjoying some yummy appetizer finger foods. They love it, we love it and it's become a tradition for us. I'm always coming up with new recipes for the New Year's Eve snacks we'll be munching on.

This past year as I have partnered with Silk in bringing you #inspired stories for this campaign, my focus was all about getting my kids more involved in the kitchen. Less work for me as a mom and more help and independence for them. It's been an interesting experience for my kids and I've learned a lot about each of them in the kitchen as well.

My daughter is the middle child between an older brother and a younger brother. She, gratefully, has taken to all things in the kitchen as I did when I was a kid. Her brothers, although I tried this past year to get them to make recipes with me, it was like pulling teeth to be honest. They'd rather be doing something else and clearly weren't #inspired to make anything without my input.

But through this, I've learned that my kids will eat most anything or at least try it once it there's a tasty dip to try with it.

They also especially like eating anything on a stick around here. So if Brussels on the side as you see below aren't enough to get your family to eat them, even with this yummy dip , try it on a toothpick instead. In fact if I put anything on a stick, my kids will try it at least once.

Whether or not my boys were truly #inspired to work with me in the kitchen or not I know they will remember the fun we had anyway and hopefully one day they will ask to cook in the kitchen with me again. Well I'm hoping anyway.

As for my daughter, I'm planning on fostering this desire with her as much as possible. This #inspired campaign proved to be one of the best things for our family. Less of me doing everything and more help from them , even the reluctant ones. 🙂

Brenda's Notes:

The Nutrition Info is only for the cashew dip.
Cashews are higher in carbs than other nuts. Feel free to make your serving just 2 tablespoon to reduce the carbs in half from what you see below.

For more #inspired stories using Silk products, sign up for the Silk Newsletter! Check them out on Facebook, Twitter, Instagram and Pinterest as well!

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Roasted Brussels Sprouts with Salt & Pepper Cashew Dip

Prep Time20

Cook Time15

Total Time35

Servings:

Calories: 221kcal

Author: Brenda Bennett | Sugar Free Mom

Ingredients

1 pound Brussels Sprouts
2 tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon pepper

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

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I'd love to see your dish!

This conversation is sponsored by Silk. The opinions and text are all mine.

About Brenda

Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.