Almond-Roasted Brussels Sprouts and Broccoli #SundaySupper

Almond-Roasted Brussels Sprouts and Broccoli 5744

Welcome to Sunday Supper, where this week’s theme is Lighten Up the Holidays! I thought it very appropriate that this theme should occur two days after Halloween, when some of you are probably starting to overload on Halloween candy.

Brussels and broccoli 5663

Now, I’m fully aware, and I fully agree that the autumn/winter holiday season is a time for splurging, and you may have groaned a little when you read the theme. However, as someone who has taken to eating much healthier all around the past few months, I think it’s great to have a few dishes in your arsenal of tricks that aren’t so heavy, but are still completely delicious.

Brussels sprouts and broccoli 5687

Sometimes you need a lighter note to balance out all the richness. And this recipe delivers in a huge way. Tender-crisp vegetables, coated in a healthy-but-slightly-rich almond crumb, charred just enough… this little unassuming side dish is so yummy.

almond-roasted Brussels sprouts and broccoli 5739

I think it would be very much at home at your Thanksgiving table in a few weeks, or possibly for a holiday dinner party later in the season. A wonderful contrast and complement to the gravy-laden turkey and rich potatoes and cheesy green bean casserole. I happily ate this dish reheated for about three days after serving it for dinner. So good!

Almond-roasted Brussels sprouts and Broccoli 5753

And be sure you check out the rest of the fantastic, lighter holiday fare from my Sunday Supper cohorts!

{One Year Ago: Nacho-Topped Chili}
{Two Years Ago: Apple Pie Ice Cream, Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting, Apple Jalapeno Cheddar Scones}

Source: In My Kitchen by Ted Allen

Ingredients:
1/3 cup sliced almonds
Kosher salt
1 lb. Brussels sprouts, trimmed and halved
1 lb. broccoli, cut into florets and trimmed to roughly the size of the Brussels sprouts halves
2 tbs olive oil
Grated zest of 1 lemon

Directions:
Preheat your oven to 450 F.
Put the almonds in a mini or regular food processor and pulse several times; you want them crumbly and chunky – do not make nut butter!
In a large pot, bring some water to a boil and salt it generously. Add the Brussels sprouts and cook for 2 minutes, then add the broccoli and cook 2 minutes more. Or, if you need to do this in batches, cook the Brussels sprouts for a total of 4 minutes and the broccoli a total of 2 minutes. Remove the vegetables with a spider or other large slotted spoon, or drain in a colander. Plunge into an ice bath or run under very cold water for about 30 seconds. Drain well.
Heat a large, cast-iron or other ovenproof skillet over medium-high heat for 5 minutes. Add the olive oil and then the vegetables, nudging the sprouts cut side down to encourage browning. Toss in the almonds. Immediately transfer the skillet to the oven and roast until the veggies are tender and golden brown with a bit of char on the edges, 5 to 7 minutes.
Add ½ tsp kosher salt and toss to combine. Sprinkle with the lemon zest and serve in the skillet.

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53 responses to “Almond-Roasted Brussels Sprouts and Broccoli #SundaySupper

  1. I am a huge fan of broccoli (and Brussel sprouts)! And I love the almonds in this recipe, I am sure they give the dish a great crunch!

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  10. Nice pairing of the broccoli and Brussels sprouts with the almonds, YUM!

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  14. Wait you didn’t roast brussel sprouts?? 🙂 Looks delicious.

  15. I’m always looking for ways to bring more color into our family meals – this is a great green pairing!

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  21. A perfect pairing of two of my fave green veggies!

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  23. SO delicious and healthy! I need to try pairing Brussels sprouts with broccoli…yum!

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  25. Your Brussel sprouts and broccoli would be a welcome addition to this Ninja Baker’s table pre, post and during holiday dinners, Julie =) Your description of charred veggies and reading your recipe makes me want to make them right now! (Good thing I’ve actually got Brussel sprouts in the fridge.)

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  27. I’d make an entire meal out of this. Yummyyyy

  28. Oh, the almonds are a great idea! Thanks for sharing.

  29. Exactly what I need right now–I love the nuts/brussel sprouts/broccoli combo!

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  31. I just love Brussels sprouts. I’m not always a fan of broccoli, so I pair them with cauliflower – that’s actually what I’m having for dinner tonight!

    • Texan New Yorker

      I’m the opposite of you – not the biggest fan of cauliflower! Though I’m hoping to use this holiday and upcoming winter season to correct that.

      Thanks Laura!

  32. Not usually a big fan of Brussels sprouts (they taste bitter to me), but this recipe still intrigues me. Maybe it’s time to give sprouts another chance! 🙂

    • Texan New Yorker

      I used to not like them either, charring them makes a real difference. And the recipe would work very nicely with all broccoli. Thanks Katie!

  33. Pretty sure my husband would lose his mind if I showed him this recipe. Because, against all odds, for some crazy reason, his two favorite veggies are broccoli and brussels sprouts! Sending this to him now!

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