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Roast Brussels sprouts with rosemary and almonds
Oven-caramelised Brussels sprouts with rosemary, lemon and almonds.
Key recipe details
10 minprep
25 mincooking
4servings
1.056 kcalwhole recipe
264 kcalper serving
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Vegana
Side dish
30 to 60 minutes
Mediterranean
Gluten-free y 8 más Indicative dietary requirements
View full classification 25 etiquetas
Diet
Vegana
Necesidades alimentarias
Gluten-freeLactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar
Dish type
Side dishVegetable dish
Meal
LunchDinner
Preparation
Baking
Aparatos
Oven
Cocina
MediterraneanHome-style
Season
AutumnWinter
Occasion
For the whole family
Nutrition
Anti-inflammatoryHigh in fibreHigh in vitamin C
Total time
30 to 60 minutes
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Side dish · Vegetable dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Brussels sprouts 800 g
- Almonds flaked 70 g
- Rosemary 5 g
- Lemon juice 25 ml
- Garlic 6 g
- Extra virgin olive oil 35 ml
- Salt 5 g
- Pepper 1 g
Method
-
Halve and dry the sprouts. Toss with oil, garlic, rosemary, salt and pepper.
-
Roast cut-side down for 20 minutes at 210°C.
-
Add almonds and bake for 5 more minutes. Finish with lemon.
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