It’s Thanksgiving for my friends south of the 49th this week…which means you may be facing a major philosophical conundrum.

To sprout…or not to sprout?

I have loved Brussels since I was a kid. This is probably because I have never been subjected to the overcooked, sulphurous green globs that so many of you know.

I can easily eat a pound of Brussels sprouts all to myself…and my absolute favourite way to eat them is roasted. Roasting caramelizes the sprouts and brings out a softness and depth of flavour you don’t expect (they are pretty phenomenal shredded too).

Just roasting them is delicious enough but topping them with a raw almond parmesan is pretty otherworldly. It’s the easiest thing to do…and a great way to get more greens in.

Happy thanksgiving everyone!!

Roasted Brussels with Almond "Parm"

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Ingredients

  • 2 pounds of Brussels sprouts, trimmed and halved
  • 1 cup blanched almonds
  • 4 teaspoons nutritional yeast
  • 3 teaspoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 2 cloves minced garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • tiny pinch of chili flakes

Instructions 

  • Preheat oven to 400 degrees. In a large bowl, toss Brussels sprouts with oil, syrup and chili flakes. Season with salt. Spread on a rimmed cookie sheet and roast for 15 minutes, add minced garlic and roast for 10 more minutes, until golden.
  • Meanwhile, place almonds, sea salt, garlic powder and nutritional yeast in a food processor and pulse until the consistency of finely grated parmesan. Sprinkle Brussels with as much almond parm as you like and serve.