This quick and easy 10-minute recipe for perfectly Roasted Brussels Sprouts with toasted almonds and vegan feta is healthy, low-carb, naturally gluten-free and a delicious side dish for any holiday meal! The Brussels sprouts are golden brown and slightly crispy on the outside, while soft and tender on the inside. It’s a flavorful veggie dish that’s simply delicious!
The Best Roasted Brussels sprouts
The holiday season is upon us! And with all the fun and festive celebrations and get-togethers, I always keep an arsenal of easy-to-make, delicious and healthy recipes with me.
In fact, I have collected a list of my go-to Vegan Holiday Dishes over the years. And these Roasted Brussels Sprouts are definitely making the top of the list this season! It is a super easy and nutritious three-ingredient dish that you can load up with various toppings and garnishes of your choice.
Ingredients Used to make this Brussels sprouts Recipe
- Brussels sprouts: small they may be, but these miniature cabbages are high in nutrients, fiber, and antioxidants! They are harvested at their best during the cold season, so they are perfect for making holiday dishes.
- Oil: you can use canola, sunflower, or sesame oil. To add more richness of flavor, you can also use vegan butter.
- Salt and pepper: season to your liking.
Toppings (optional)
- Slivered almonds: I love toasting almonds because their flavor intensifies, and they become even crunchier. You can also use chopped pecans or walnuts as alternatives. However, if you want it nut-free but still have some crunch, use pumpkin or sunflower seeds instead.
- Vegan feta: gives the dish some protein and more flavor.
- Fresh parsley: herbs make always a healthy and aromatic garnish.
- Pomegranate seeds: add these if you like some pops of sweetness and crunch.
- Sesame seeds: you can also use hemp seeds or any of your favorites.
- Lemon juice: For a hint of tanginess, you can drizzle a squeeze of lemon juice on top before serving.
How to roast Brussels Sprouts
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: blanch brussels sprouts and toast almonds
Remove the stalk and outer leaves from the Brussels sprouts. Then cut them in half lengthwise. Bring a pot of water to a boil and blanch the Brussels sprouts for about 3-4 minutes, until they turn bright green.
In the meantime, toast the slivered almond in a large pan. Then transfer to a bowl and set aside.
Step 2: roast brussels sprouts
Return the pan back to the stove and heat some oil in it. Drain the blanched Brussels sprouts and cook them in the hot pan for about 3-5 minutes until golden brown on all sides. Season with salt and pepper to taste.
Helpful Tips when making Roasted Brussels Sprouts
- Try to select Brussels sprouts of equal sizes. If you have bigger pieces, cut them in halves. This ensures that they all cook evenly.
- Make sure to completely drain and dry the Brussels sprouts after blanching them. If they are still watery when added to a hot pan, they will steam instead of roast. This will make them limp instead of crunchy.
- Do not overcrowd your pan! Use a large pan or cook in batches if you are making more than what this recipe calls for. Too many sprouts in the pan will affect the oil temperature and will create moistness.
- You can also roast the Brussels sprouts in the oven. To do this, simply spread the edible buds on a baking tray lined with parchment paper. Drizzle with a bit of oil and season with salt and pepper. Roast for about 20-30 minutes at 356 °F (180 °C), tossing halfway through baking.
How to store leftovers
Before placing the Roasted Brussels sprouts in a lidded container for storing, it is essential to let them cool down first. This prevents them from steaming and creating moisture inside the container that might affect their texture. This can also lead to early spoilage.
Keep them in the fridge for up to four days or frozen for up to two months. You can quickly reheat them on the stovetop or slowly warm them in the oven.
This recipe for Roasted Brussels Sprouts is:
- Naturally Vegan
- Gluten-free
- Low-carb
- Healthy
- Nutrient-rich
- Flavorful
- Crisp
- Quick and easy
- Budget-friendly
- Perfect for the holidays!
What to serve it with?
I like serving the Roasted Brussels Sprouts on top of creamy Mashed Potatoes or Pumpkin Risotto or with Squash Ravioli. They go well with grilled, fried, or baked entrees as well as any gnocchi and pasta dishes! Here are some recipe suggestions:
- Vegan Meatloaf
- Vegan Swedish Meatballs
- Lentil Meatballs
- Mushroom Wellington
- Vegan Cevapcici
- Vegan Gravy
- Creamy Mushroom Sauce
- Homemade Vegan Gnocchi
- Cauliflower Alfredo Pasta
- Vegan Mac and Cheese
- Vegan Spaghetti Carbonara
If you try this easy recipe for Roasted Brussels Sprouts with almonds, feel free to leave me a comment and a star rating! And if you share a photo of your delicious holiday side dish on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy cooking! 🙂
Roasted Brussels Sprouts with Almonds
Author:Ingredients
- 1 tbsp oil e.g. canola, sunflower or sesame oil or vegan butter
- 17.6 oz (500 g) Brussels sprouts
- salt and pepper to taste
Toppings (optional)
- slivered almonds or chopped pecans, walnuts, pumpkin seeds
- vegan feta crumbled
- fresh parsley chopped
- pomegranate seeds
- sesame seeds or hemp seeds
To serve (optional)
Instructions
*Note: Check out the recipe video + step-by-step pictures above!
- Remove the stalk and outer leaves from the Brussels sprouts. Then cut the Brussels sprouts in half lengthwise.
- Bring a pot of water to a boil and blanch the Brussels sprouts in it for about 3-4 minutes, until they turn bright green.
- In the meantime, toast the slivered almond in a large pan without adding additional oil for about 1-2 minutes, tossing often. Then transfer to a bowl and set aside.
- Return the pan to the stove. Add in the oil and heat.
- Drain the blanched Brussels sprouts and add them to the hot pan. Cook for about 3-5 minutes until golden brown on all sides, then season with salt and pepper.
- Serve the roasted Brussels sprouts over mashed potatoes, if desired, and garnish with toasted slivered almonds, vegan feta, fresh parsley, pomegranate seeds and some sesame seeds. If you like, you can drizzle a squeeze of lemon juice on top.
- Enjoy!
Notes
- The Brussels sprouts can also be roasted in the oven. To do this, simply spread them on a baking tray lined with parchment paper. Drizzle with a little oil and roast for about 20-30 minutes at 356 °F (180 °C), tossing halfway through baking.
- The Nutritional information is calculated for 1 serving of 4 as a side dish without toppings.
- More information about the recipe, including storage and freezing tips, are mentioned in the blog post above!
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