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Roasted Brussels Sprouts with Smoky Almond Bits Recipe

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4 from 12 reviews

This recipe features perfectly roasted Brussels sprouts topped with crunchy, smoky maple almond bits. The Brussels sprouts are caramelized with olive oil, maple syrup, and a tangy Dijon-mustard dressing, while the almonds are coated in smoked paprika and roasted to add a flavorful, crunchy contrast. A delicious and elegant vegetable side dish perfect for any meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Smoky Maple Almond Bits (makes extra)

  • 1 cup sliced almonds
  • ¾ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons olive oil
  • 2 teaspoons maple syrup
  • 1 teaspoon tamari soy sauce
  • 1-2 drops liquid smoke (optional)

Roasted Brussels Sprouts

  • 2 lbs (907 grams) Brussels sprouts
  • 3 tablespoons olive oil
  • Sea salt and ground black pepper, to taste
  • 2 teaspoons maple syrup
  • ½ teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 small clove garlic, finely grated

Instructions

  1. Prepare the Smoky Maple Almond Bits: Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the sliced almonds on the parchment. In a small bowl, whisk together smoked paprika, onion powder, salt, olive oil, maple syrup, tamari, and liquid smoke (if using). Pour this mixture over the almonds and toss to coat thoroughly. Spread almonds in a single layer and bake for 20-25 minutes, stirring halfway through, until deep golden brown. Let cool completely, then roughly chop.
  2. Prepare the Brussels Sprouts: While almonds bake, trim and halve the Brussels sprouts. Set aside on a separate baking sheet.
  3. Roast the Brussels Sprouts: Increase oven temperature to 425°F. Drizzle olive oil over Brussels sprouts and season with salt and pepper. Toss to evenly coat, then spread them out flat-side down in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden brown and tender.
  4. Make the Dressing: While Brussels sprouts roast, whisk together maple syrup, Dijon mustard, lemon juice, and finely grated garlic in a small bowl.
  5. Combine and Serve: Once the Brussels sprouts are done roasting, toss them immediately with the prepared dressing on the baking sheet. Add a handful of the smoky maple almond bits and toss gently to combine. Serve warm with extra almond bits sprinkled on top.

Notes

  • The smoky almond bits can be made in advance and stored in an airtight container for up to one week.
  • Use liquid smoke sparingly as it has a potent flavor; omit if unavailable.
  • For extra crispiness, make sure Brussels sprouts are spread out evenly without overcrowding on the baking sheet.
  • Maple syrup in the dressing adds a sweet contrast to the savory roasted sprouts—adjust amount to taste.
  • Gluten-free and vegan when using tamari soy sauce and no honey.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/roasted-brussels-sprouts-with-smoky-almond-bits-recipe/