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roasted brussels and cauliflower with smokey almond bits

That rule about putting bacon on everything is so passe. We think you should be putting smokey almonds on everything now… it’s so chic! Here’s a simple way to transform roasted vegetables at the holiday dinner table this year.

roasted brussels & cauliflower_hot for food
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roasted brussels and cauliflower with smokey almond bits

roasted brussels and cauliflower with smokey almond bits make a great side dish for your holiday feast.

Course Appetizer, Side Dish
Cuisine American
Keyword almonds, brussel sprouts, cauliflower, fakin' bacon, roasted cauliflower
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Author Lauren Toyota

Ingredients

  • 4 C cauliflower florets (about 1/2 a head)
  • 2 C brussels sprouts
  • 1 shallot, thinly sliced
  • 1/4 C olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 tsp finely chopped fresh rosemary
  • 1/4  C sliced almonds
  • 1 tbsp  low-sodium soy sauce or tamari
  • 1/2 tbsp liquid smoke
  • 1/2 tbsp maple syrup
  • 1/4 tsp smoked paprika

Instructions

  1. Cut your brussels in half and soak in a bowl of water to get any dirt/sand out of them. You'll need approximately 8 cups of cauliflower florets and brussels combined.

  2. Toss the vegetables and shallot in olive oil, sea salt, ground pepper and rosemary.
  3. Roast in a pan or deep dish at 400°F for 30 minutes and toss half way through, until tender and some browning has happened.

  4. While the vegetables are roasting you can make the smokey almonds. In a bowl whisk together the soy sauce/tamari, liquid smoke, maple syrup, and smoked paprika. 

  5. Heat a pan to medium and toast the sliced almonds for 2 minutes, then add the sauce and let them caramelize in the pan for about 5 to 6 minutes, until crispy and sticky. Remove the pan from the heat and set aside until the brussels and cauliflower are done.

  6. Once the almonds are cooled off you can roughly chop them with a sharp knife. When roasting is complete, sprinkle smokey almonds on top and serve the dish immediately.

1 comment

  • Stacy 3 years ago

    I have a vegan daughter. She found your website and showed it to me and I have found inspiration from your wonderful recipes. I am making these again tonight because I had a request from my all-American, Meat eating hubby for them! Never in a million years would I have guessed he would go so crazy for Brussell Sprouts!

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