These roasted Brussel Sprouts are twice baked for a soft center and crispy edges. They are also rich in flavor thanks to the creamy cashew Dijon sauce made from clean and wholesome ingredients. Serve them as a side, in a salad, or in a warm grain bowl.
Scatter your Brussel sprouts across the baking sheet and begin roasting for 35 minutes or until tender.
While the Brussel Sprouts are roasting, begin preparing your Dijon cashew sauce by draining cashews, adding all remaining ingredients to a food processor, and blending until smooth. Then scoop the sauce out of the food processor and into a large bowl.
Once the Brussel sprouts are tender, remove them from the oven and use a large fork or the bottom of a strong cup to "smash" the Brussel sprouts. Add them to the large bowl with your sauce and use a spoon to cover each Brussel sprout with sauce.