Vegan roasted Brussels sprouts with walnut crunch

Vegan roasted Brussels sprouts with walnut crunch: a simple oven dish with maple syrup, lemon juice and crunchy walnuts.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 250 kcal per serving
• Protein: 9 g
• Fat: 16 g
• Carbs: 14 g

Ingredients

• 1 squeeze of lemon juice
• 400 g Brussels sprouts
• 1 tbsp maple syrup (100% pure)
• 1 handful of walnuts
• 1 pinch of coarse sea salt

Method

You’ll need: oven · baking tray · chopping board · knife

1. Wash the Brussels sprouts, remove any wilted outer leaves and halve the sprouts. Roughly chop the walnuts.
2. Toss the Brussels sprouts with the maple syrup, lemon juice and coarse sea salt. Spread everything evenly on a baking tray so the cut sides roast well.
3. Roast the Brussels sprouts in the oven at 200 °C (180 °C fan) for 20–25 minutes, until the cut sides are browned and some of the leaves come away slightly crisp. Turn once halfway through.
4. Add the walnuts to the tray for the last 5 minutes. Roast briefly until fragrant and lightly coloured.
5. Take the roasted Brussels sprouts out of the oven and season with a little more lemon juice and coarse sea salt if needed.
6. Serve hot with the walnut crunch scattered straight over the top.

Good to know

Roasted Brussels sprouts can be really good. Golden brown outside, tender inside, with a nutty crunch. So simple and so well balanced.

Swaps

Walnuts → pecans (similarly nutty, also provide unsaturated fats); maple syrup → date paste (no refined sugar, a little more fibre); lemon juice → orange juice (milder acidity, also provides vitamin C); walnuts → chopped almonds (more vitamin E, a slightly firmer bite)

Allergens

Contains tree nuts (walnuts). For children, roast the sprouts well and cut them smaller depending on age; in pregnancy, the ingredients are fine in normal kitchen amounts.

Dairy-free recipes