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Side of roasted Brussels sprouts

Roasted Brussels sprouts

Brussels sprouts roasted in an oil -free paste
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Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 151 kcal

Ingredients
 
 

  • 2 lbs Brussels sprouts
  • ⅔ cup almond milk or other unsweetened plant-based milk
  • ½ cup almond flour
  • ¼ cup chickpea flour
  • 1 lemon
  • 5 cloves garlic
  • 1 tsp cumin ground
  • 1 tsp coriander
  • 1 tsp salt
  • ⅛ tsp cayenne pepper optional

Instructions
 

  • Preheat oven to 350° F (~175° C)
  • Cut Brussels sprouts in half and place them on a baking sheet lined with parchment paper.
    Brussels sprouts cut in half on parchment paper on a baking tray
  • Roast until they turn slightly brown, around 15-17 min.
    Roasted Brussels Sprouts on parchment paper
  • Prepare the roasting paste by combining the minced garlic with the remaining ingredients in a large bowl. Transfer the partially roasted Brussels sprouts to the bowl and toss to coat with the paste.
  • Place the mixture on the baking sheet lined with parchment paper in a thin layer.
  • Roast for 15 minute or a few minutes more if you prefer darker sprouts.
    Roasted Brussels sprouts halves on parchment paper out of oven

Notes

Nutrition

Calories: 151kcalCarbohydrates: 21gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 466mgPotassium: 671mgFiber: 8gSugar: 5gVitamin A: 1157IUVitamin C: 139mgCalcium: 131mgIron: 3mg
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