Courtesy of Lauren Toyota and John Diemer for hot for food blog.
ingredients
directions
Place the halved Brussels sprouts and cauliflower florets in an oven safe baking dish and toss with olive oil, sea salt, ground pepper, and rosemary.
Bake in an oven preheated to 400ºF for 25 minsutes, tossing half way through.
Once the veggies are roasting, whisk together the tamari, liquid smoke, maple syrup, and smoked paprika in a small bowl.
Take a non-stick pan and heat it to medium.
Toss in the sliced almonds and toast them for 1-2 minutes.
Then pour in the smokey sauce you just whisked and stir the almonds around to coat evenly. Toast for another 3 minutes until they look sticky and crispy.
Remove the pan from the heat and set aside the smokey almonds and allow them to cool.
Once the Brussels sprouts and cauliflower are roasted, roughly chop the smokey almonds with a sharp knife, sprinkle on top, and serve immediately.