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  • 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.

Spicy Roasted Brussels Sprouts in a cast iron skillet

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 (3)

(5 from 3 votes)
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Glenn Schentag6 months ago
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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)

Bodhitara6 months ago
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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”.

Marcy7 months ago
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We absolutely loved this recipe. I will make it again and again!

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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.

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