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Roasted Brussels Sprouts with Smoky Almond Bits

5 from 10 reader reviews
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 4 -6
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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 with a Microplane

Instructions

  • Preheat the oven to 300°F. Set out two baking sheets. Line one with parchment paper.
  • Place the almonds on top of the parchment-lined baking sheet. In a small bowl, whisk together the smoked paprika, onion powder, salt, olive oil, maple syrup, tamari, and liquid smoke (if using). Once combined, pour the mixture over the almonds and toss thoroughly to coat.
  • Spread the coated almonds out in a single layer and bake for 20-25 minutes, or until deep golden brown, stirring the almonds at the halfway mark. Let the smoky almonds cool completely. Once cool, give them a rough chop.
  • Raise the oven temperature to 425°F.
  • Trim the Brussels sprouts and cut them in half (I like to do this while the almonds are baking). Transfer the halved Brussels sprouts to the remaining baking sheet.
  • Drizzle the olive oil over the Brussels sprouts and season with salt and pepper. Toss with your hands to coat. Spread the Brussels sprouts out into a single layer, all with the flat edge facing down.
  • Roast the Brussels sprouts for 20-25 minutes, or until golden brown on the outside and tender. Stir them up at the halfway point.
  • While Brussels sprouts are roasting, in a small bowl, whisk together the maple syrup, Dijon mustard, lemon juice, and garlic. When the Brussels sprouts are done, quickly toss them in this mixture on the baking sheet straight out of the oven. Then, toss the Brussels sprouts with a handful of the smoky almond bits.
  • Serve the roasted Brussels sprouts warm with the more smoky almond bits on top.

Recipe Notes

  • You can make the smoky maple almond bits up to 3 days in advance. Just keep them in a sealed container at room temperature.
These roasted Brussels sprouts with vegan smoky maple almond "bits" will have you coming back for seconds! Ready in about 45 minutes and loaded with savoury and deep flavour from lemon, garlic, smoked paprika, Dijon mustard, and maple. A crave-able veggie side!