This yummy vegetable dish is quick and easy to put together. The brightness of the lemon flavor is extremely tasty with the toasted almonds! A great summer side dish of green vegetables with a satisfying crunch. And easy to make Vegan AIP compliant!
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Feel free to substitute toasted pine nuts in place of the almonds, as they also can add a nutty, creamy flavor to the overall dish. To make this recipe vegan AIP friendly, simply omit the nuts altogether! Avocado oil is a tasty oil with a high smoking point and healthy fats. There are a number of good reasons to include avocado oil when eating vegetables – it may increase the absorption of antioxidants and nutrients as well as being naturally anti-inflammatory! If you don’t have any on hand, olive oil also works well as a substitute.
2 TBS Avocado Oil
2 cloves Garlic, minced
1 pound Brussels Sprouts, trimmed and chopped
1 tsp Himalayan salt
½ tsp freshly ground Black Pepper
¼ cup Lemon juice
¼ cup of Vegetable Broth
½ slivered Almonds (omit to make vegan AIP friendly)
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*Receipts will come from ISIPP.
Turn the Instant Pot on Sauté and add the slivered almonds. Stir the almonds frequently, until toasted and golden brown. Take toasted almonds out and set aside for the end.
With the Instant Pot still on Sauté mode, add in the avocado oil. Once it’s hot, add in the minced garlic and cook for 2 minutes, stirring often. Garlic should be golden brown and aromatic.
Add in the chopped Brussels Sprouts and cook for an additional minute, continuing to stir. Mix in the Himalayan salt, black pepper, lemon juice, and vegetable broth.
Seal the Instant Pot and cook on Manual mode for 3 minutes.
When the cooker is done, quick release the pressure.
Add toasted almonds from step one, season with additional salt and pepper if desired.
This simple side is an easy go-to for busy nights when you want vegetables in five minutes or less! Serve with rice or even over some chickpea noodles with nutritional yeast for an easy summer meal. Enjoy!
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