Description
Roasted Brussels sprouts with almonds are a crunchy, flavorful side dish that transforms these mini cabbages into a delicious treat.
Ingredients
Units
Scale
- 500 gm or 1 lb fresh raw Brussels sprouts
- 3 garlic cloves, minced
- 100 gm or 3.5 oz blanched almonds
- 1-2 tbsp olive oil, adjust to taste
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Preheat your oven to 200°C (392°F).
- Properly rinse the Brussels sprouts and remove any damaged outer leaves. Cut off the bottom stem, then cut each sprout in half.
- In a large bowl, gently toss the Brussels sprout halves with minced garlic, blanched almonds, olive oil, salt, and ground black pepper until well coated.
- Spread the Brussels sprouts mixture in a single layer on a baking sheet.
- Roast in the preheated oven for about 20 minutes, or until the Brussels sprouts are tender and the edges are golden brown. Stir halfway through the cooking time for even roasting.
- Remove from the oven and serve immediately as a side dish.
Notes
For best results, do not overcook the Brussels sprouts as it can release an unpleasant sulfur smell and reduce their nutritional value. Adjust the olive oil and seasoning to your taste. This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 150
- Fat: 18
- Carbohydrates: 20
- Fiber: 8
- Protein: 8
- Cholesterol: 0