A savory and sweet fall flavor explosion awaits in this Whole30, vegan, grain free, gluten free, dairy free, Paleo, and Keto friendly recipe — an easy to prepare, delicious and healthy side dish.
INGREDIENTS
2 cups Brussels sprouts, halved
1 large sweet potato, cut into 1 inch cubes
2 TBSP Octonuts Cold Pressed Virgin California Almond Oil, divided
1 TBSP balsamic vinegar
2 cups cauliflower rice
1/4 cup unsweetened dried cranberries
1/3 cup pecans or nut of choice
HOW TO
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add Brussels sprouts and sweet potatoes to a large mixing bowl.
In a small bowl, combine 1 TBSP of the Octonuts Cold Pressed Virgin Almond Oil with balsamic vinegar. Pour this mixture over veggies. Toss together until veggies are covered in oil. Spread out in one even layer on the baking sheet. Bake for 30 minutes, flipping after 15 minutes. Remove from oven.
Meanwhile, add cauliflower rice and the remaining 1 TBSP almond oil to a skillet. Cook for 3-4 minutes, until warmed through. Add cauliflower rice to a large mixing bowl. Top with cooked Brussels sprouts and sweet potatoes. Add dried cranberries and pecans and toss together. Pour everything into a casserole dish or preferred dish. Enjoy!
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