Exotic Paleo Roasted Brussels Sprout Salad with Balsamic Vinegar, Honey, Almonds and Dried Berries




1 pound Brussels sprouts , trimmed and halved lengthwise

4 Tbsp of of slivered almonds

dried berries

2 1/2 tsp of honey

1 tsp of balsamic vinegar

1 1/2 tsp of mustard

3 tsp of olive oil

1 tsp of peanut butter (paleo: almond butter or cashew butter)



  1. Bring a pot of lightly salted water to a boil.
  2. Add Brussels sprouts and cook until slightly tender, about 2 minutes
  3. Drain and immediately immerse in ice water for several minutes to stop the cooking process.
  4. Drain again.
  5. Heat olive oil in a skillet over medium heat.
  6. Add Brussels sprouts and cook + stir until sprouts are tender.
  7. Add the sliced almonds and stir until golden brown.
  8. Mix balsamic vinegar, honey, mustard, olive oil and peanut butter together.
  9. Put the Brussels sprouts and the almonds in a large bowl.
  10. Add dressing and toss to coat well.
  11. Put some dried berries and silvers almonds on top.
  12. Serve warm. So tasty 😉


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