Steamed Brussels Sprouts with Almonds and Ginger


  • 1 lb brussels sprouts
  • 1/2 cup slivered or sliced almonds (or nuts of choice)
  • 4 Tbs olive oil
  • 1 tsp fresh ginger root, grated
  • 2 tsp lemon juice
  • 2 tsp coconut aminos (tastes like soy sauce)


Add 1" of water to the bottom of a medium pot with a steamer insert or basket. Add brussels to steamer, cover, and cook over medium-high heat for 10-12 minutes, or until just tender and bright green.

Meanwhile, dry roast the almonds in a small skillet over low heat. Stir constantly and remove from heat when they begin to brown. NOTE: watch and stir constantly, as they can burn easily.

Combine the olive oil, ginger root, lemon juice and coconut aminos in a small bowl. When brussels are fully cooked, toss with dressing and top with toasted almonds.

Cooking With Crevolyn
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