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!!
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.
