This quick and easy 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!
*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.
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!