close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 6 cups

Brussels sprouts are partially roasted before being tossed in a spicy paste and sent back into the oven to get irresistibly tender. The chickpea and almond flours in the paste add crispness while the medley of savory spices punch up the wow factor for these not-so-basic Brussels. The perfect side dish to serve with a hearty shepherd’s pie or lasagna, make a batch of these spicy sprouts when you’re craving an easy and delicious way to spruce up your standard roasted veggies.

Ingredients

  • 1 lb. Brussels sprouts (about 20), halved lengthwise
  • ⅓ cup unsweetened, unflavored plant-based milk
  • ¼ cup almond meal
  • 2 tablespoons chickpea flour
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon sea salt
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper

Instructions

  1. Preheat oven to 350°F. Line a 15×10-inch baking pan with parchment paper. Place Brussels sprouts in a large bowl; sprinkle with 1 to 2 tablespoons of water and toss to coat. Spread Brussels sprouts in a single layer in the prepared pan. Roast 15 minutes.
  2. In the same bowl stir together the remaining ingredients until a paste forms. Transfer roasted Brussels sprouts to bowl; toss well to coat evenly. Return sprouts to baking pan, spreading evenly. Roast 15 minutes more. Serve immediately.

Comments (11)

(4.86 from 7 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Shirley Leger1 week ago
Reply
Do you want to report this comment as inappropriate?

What can I use instead of almond meal? Nut, flax and sesame allergy. Otherwise, recipe looks delicious.

Jarrod & Anita Roussel1 week ago
Do you want to report this comment as inappropriate?

Take a bread that you enjoy and grind it up, then substitute the bread crumbs you made for the almond meal.

Cammie3 months ago
Reply
Do you want to report this comment as inappropriate?

Very good recipes! Just the right amoumt of spicy and crispiness! Will make it again for sure.

Zaira3 months ago
Reply
Do you want to report this comment as inappropriate?

Amazing thank you

SK3 months ago
Do you want to report this comment as inappropriate?

What other vegetables can be used ?

Darlene3 months ago
Reply
Do you want to report this comment as inappropriate?

These are really good. The whole family loved them.

Julie Griffith3 months ago
Reply
Do you want to report this comment as inappropriate?

I wonder how these would these fare being cooked in an air fryer? Curious if any adjustments should be made.

Glenn Schentag10 months ago
Reply
Do you want to report this comment as inappropriate?

Made this last night. They were delicious.
Did not have Almond meal, so used almond butter instead.
The result was not so much a paste as it was a batter.
Coated the sprouts and baked as directed.

Since our oven is convection, I think the directions for two 15 min roasts over cooked them, still tasty but a little mushy. Next time I’ll try 325 or less time, maybe 10 min twice.

In building our WFPB reciept catalog, this one is a keeeper!
(also, I think I’ll make them a little spicier/hotter next time)

Sarah3 months ago
Do you want to report this comment as inappropriate?

Most people do have convection ovens today…if your oven doesn’t adjust accordingly then you do need to adjust your temp.

Bodhitara10 months ago
Reply
Do you want to report this comment as inappropriate?

Great way to eat brussel sprouts.
I used sunflower meal instead of almond meal. The paste/batter is delicious on baked potatoes too. And if I have no plant milk I just use water.
Just a great recipe. It’s a “keeper”.

Marcy11 months ago
Reply
Do you want to report this comment as inappropriate?

We absolutely loved this recipe. I will make it again and again!

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap