Make some brussels sprouts that actually taste good! Tangy lemon, earthy thyme, softly sweet squash and savory nutritional yeast combine for a holiday taste sensation.
By roasting or pan-frying them, and not overcooking, you avoid the reason so many people hate these little mini-cabbages…
Lemon-Thyme Roasted Brussels Sprouts
- 3 cups Brussels sprouts halved
- 3 cups butternut squash cubed
- 1 Tbsp olive oil
- sea salt
- 1-2 tsp dried thyme
- 1/4 cup slivered almonds
- 2-3 Tbsp nutritional yeast
- 1/2-1 lemon zest and juice
- 2 Tbsp chopped black olives optional
- Cut the squash, toss with a teaspoon or so of olive oil and a sprinkle of salt, and put it in a large baking dish in the oven at 350F, or a pan on medium-high heat.
- Let the squash cook, stirring occasionally, while you cut the sprouts. Toss them with olive oil and salt also, and then add them to the dish or pan.
- Lightly toast the almonds in a dry pan, then add them to the squash and sprouts.
- Zest the lemon, and squeeze out the juice. When the squash and sprouts are soft, pour the lemon juice and zest in with them, sprinkle with nutritional yeast and chopped olives if using them, and toss to combine.