Roasted Brussel Sprouts
|5 lbs red skinned potatoes, cleaned and halved|
|3 Tbsp BBF Refined Almond Oil||
|1 small onion, chopped|
|2 Tbsp garlic, minced|
|12 oz mushrooms, cleaned & sliced|
|1/3 cup vegan butter|
|1/2 - 1 cup unsweetened almond milk|
|salt & pepper to taste|
1. Preheat oven to 350°F.
2. Fill a large pot half way with water and bring to a boil. Add potatoes and boil until soft, about 20 minutes.
3. While the potatoes are cooking, heat almond oil in a sauté pan. Add onion and cook on high heat for a few minutes. Add garlic and mushrooms. Saute for about 5 – 7 minutes, stirring frequently.
4. Drain potatoes and add to a large mixing bowl. Add vegan butter and milk and beat for 1-2 minutes. 5. Add onion and mushroom mixture and beat until combined. Place in a large casserole dish, cover and bake for 30 minutes. Uncover and bake for an additional 15 minutes.
CALORIES 304 - FAT 8G - PROTEIN 7G - CARBS 55G - FIBER 5G - SERVES 10