Very easy

Roast Brussels sprouts with rosemary and almonds

Name: Roast Brussels sprouts with rosemary and almonds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean, Home-style
Ingredients: 800 g Brussels sprouts; 70 g Almonds (flaked); 5 g Rosemary; 25 ml Lemon (juice); 6 g Garlic; 35 ml Extra virgin olive oil; 5 g Salt; 1 g Black pepper

Total time35 min Preparation and possible waiting 10 min · Cooking 25 min

Preparation and possible waiting: 10 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Nuts: Ingredient to check: Almonds. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Oven-caramelised Brussels sprouts with rosemary, lemon and almonds.

Jump to steps

10 minpreparation and possible waiting

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

Total time: 35 min Preparation and possible waiting 10 min · Cooking 25 min

Preparation and possible waiting: 10 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Side dish 30 to 60 minutes Mediterranean

Allergens

Nuts: Ingredient to check: Almonds. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 28 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Side dishVegetables

Meal

LunchDinner

Preparation

BakingToasting

Appliances

OvenKitchen knifeFrying pan

Cuisine

MediterraneanHome-style

Season

AutumnWinter

Occasion

For the whole family

Nutrition

High in fibreHigh in vitamin CAnti-inflammatory

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Side dish · Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

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 Approx. ¾ level tsp of fine salt 5 g
Black pepper 1 g

0 selected ingredients

Let’s get cooking

Method

Halve and dry the sprouts. Toss with oil, garlic, rosemary, salt and pepper.
Preheat the oven to 210°C and roast the sprouts cut-side down for 20–25 minutes, until tender.
Meanwhile, toast the almonds in a dry frying pan over medium heat for 2–3 minutes, stirring. Toss with the sprouts after taking them out of the oven. Finish with lemon.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.