Roast this: Brussels with Almond Parm

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!!

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5 from 1 vote

Roasted Brussels with Almond "Parm"

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: almond parmesan, Brussels sprouts, nutritional yeast, parmesan

Dietary Preference: Gluten-Free, vegan, vegetarian

Servings: 6

Author: Desiree Nielsen, RD

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

Imperial - Metric

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.