Listen, I know brussel sprouts have a bad rap, but I’m about to break it down for you.
It’s all in the preparation as to whether or not these are amazing. I personally had never eaten a brussel sprout until a few years ago. They sounded gross!
My father in law is a chef. What he taught me is that if you roast the heck out of certain vegetables, they actually release their sugars and cause a carmelized effect. I’m so in!
This dish is great for any night of the week. I prefer wild caught everything, so my halibut filets were just that. The longest part of this meal prep is roasting the sprouts so let’s get those started first. This fish recipe courtesy of Paleo Plan
You will need:
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2-3 halibut filets
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dijon mustard (I used Jack Daniels)
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1 lb or so of brussel sprouts (fresh or frozen)
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1 -2 cups of slivered almonds
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Olive Oil
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Sea salt
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cracked black pepper
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garlic powder
Put your sprouts on a baking sheet, cover with foil and drizzle olive oil on top. Then season with salt, pepper and garlic. Toss them around to coat well. In a 375 degree oven, roast on middle rack for 40-50 minutes.
For halibut:
Place in a shallow baking dish. Spoon roughly 2 tbsp of dijon mustard on top of each filet. Sprinkle each piece with slivered almonds. Bake at 350 for 25 minutes.
Try it and let me know what you think.
Live healthy,
Tiffany
