That rule about putting bacon on everything is so passé. I think you should be putting smokey almonds on everything now… it’s so chic! They’re similar to my coconut fakin’ bacon but have a nice nutty undertone. There’s no limit to how many dishes you can toss these crunchy, tasty bits on, but roasted brussels and cauliflower are a perfect place to start.
I truly love roasted veggies any day of the week, and sharing them with others during the holidays is especially nice! Roasted brussels and cauliflower are classic food staples that I think are so under appreciated. Your guests will love this transformed version of traditional veggies at the holiday dinner table this year.
If you have leftover brussels in the bag from the grocery store, go a bit badass and deep fry them! Get that recipe here. P.S., did I mention they’re covered in cheese? Oh ya! Brussels sprouts parties for days!
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.
- 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 black 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
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.
Toss the vegetables and shallot in olive oil, sea salt, ground black pepper and rosemary.
Roast in a pan or deep dish at 400°F for 30 minutes and toss halfway through, until tender and some browning has happened.
While the vegetables are roasting, you can make the smokey almonds. In a bowl whisk together the low-sodium soy sauce/tamari, liquid smoke, maple syrup, and smoked paprika.
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.
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 thought on “roasted brussels and cauliflower with smokey almond bits”
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!