If that’s not heaven on a plate I don’t know what is. You may never look at the humble Brussels sprout the same again. The level of sweet, spicy flavor and 10/10 crispy texture is off the charts! My love affair with these roasted cruciferous gems is no secret. My Maple Balsamic Roasted Brussels Sprouts are an autumn dream and this Goat Cheese Pasta with Brussels Sprouts is a sublime dinner for chilly nights in chunky sweaters. This restaurant-worthy side dish also packs 7g plant protein and 5g fiber, making it a nutrient-dense canvas for meals. Pair it with roasted tofu or chicken and call it dinner!
The low down on ingredients
Brussels sprouts: The main event! Look for fresh bright green ones without a bunch of brown spots on the leaves. Hot tip: If your bag is 16oz, just use a bit more of every ingredient. Almond butter: We want drippy roasted almond here since we’re making a sauce. I like Kirkland brand from Costco. I don’t recommend using peanut butter as a sub, but I could see cashew butter working! Extra virgin olive oil: For that nice caramelization. Water: A splash to get our sauce the right consistency. Pure maple syrup: Lovely sweetness and caramel notes. Sriracha: Just the right amount of heat without being too spicy. Apple cider vinegar: A little acid adds brightness to balance the fat in the dish. Salt and pepper: Our always seasoning.
Let’s make it!
Got leftovers?
Store any leftovers in an airtight container in the fridge. If you want to crisp them back up, you can reheat them in the oven at 350F.
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! And yes…I spelled it “brussel sprout” for half of my adult life. No shame!
