Roasted brussels sprouts served with a spicy oil-free hazelnut butter-based sauce and sesame seeds. Perfect for a delicious winter side dish.
This weekend I became a plant mom.
The main level in my new townhouse has a bright white vibe with three sets of windows that let in lots of natural light.
With the moving boxes finally gone, I started to dream up ways to customize the space.
I don’t have any art on the walls yet, and my furniture budget is at a definite minimum.
What I do have, though, is space for a few plants.
Naturally, as with most big decisions, I polled Instagram first, asking what indoor plants are low maintenance.
Or, in other words, which plants do you really think I can keep alive?
Equipped with responses, I drove to the nursery with my friend and adopted three succulents, a snake plant, an aloe plant, and a croton!
They’re perched on plant-stands as I type this post, both calming and comforting in their stoic stillness.
To echo all of my newfound green, I made these Roasted Brussels Sprouts with Hazelnut Butter Sauce today.
You just need a bag of brussels and a jar of hazelnut butter to get started!
What You Need to Make Roasted Brussels Sprouts with Hazelnut Butter Sauce
Do you ever have those dawning realization of information you’ve fundamentally misunderstood from the get-go?
For example, today I realized that I’ve been spelling brussels sprouts wrong my entire life.
Yep, that’s right, in my past posts I referred to them as “brussel” sprouts instead of “brussels”.
Oops.
Ironically, while I’ve always been an avid reader, spelling was never my thing.
But I don’t think you need to spell well to understand that roasted brussel(S) are amazing.
Those little mini-cabbages are by far one of my favorite roasted veggies that I prepare.
Paired with a sweet and hot sriracha hazelnut butter sauce, they’re unparalleled!
How to Make Roasted Brussels Sprouts with Hazelnut Butter Sauce
True story: You don’t have to do much to make brussels sprouts taste good roasted.
The hardest part is pruning them for baking.
I like to rinse them, trim off the stem, halve them, remove the outer leaves, then rinse again and pat dry.
This is all before adding to the baking sheet.
Next, we season them with a drizzle of avocado oil and Himalayan sea salt and black pepper.
If you’re avoiding oil, simply omit the oil entirely– I eat them all of the time like this and they’re still delicious!
Toss your sprouts and bake them for 20-25 minutes, until the outside is browned and crispy and the inside are fork tender.
Pro Tip: Try to resist the urge to eat them all before you mix up the sauce.
Hazelnut Butter
While the brussels sprouts are roasting, mix up your Hazelnut Butter Sauce.
Have you ever tried hazelnut butter before?
I used Georgia Grinders Hazelnut Butter to make this sweet and savory sauce.
I’ve been dying to work with this Hazelnut butter ever since I tried a spoonful at Nat Products Expo West this past spring.
The ingredients tell all; each jar is made of only roasted hazelnuts and sea salt!
The nut butter has an intense roast-y nutty flavor that pairs perfectly with sriracha and maple syrup to create an easy sauce for roasted veggies.
I whisked this sauce up by hand, leaving chunks of hazelnut present in the mix, which I think is a nice touch.
The sauce will be thick when first mixed, so add unsweetened almond milk in small increments to reach your desired consistency!
Also, the measurements are totally customizable.
For more heat, add more sriracha.
For more sweetness, add a touch more maple syrup!
How to Serve Roasted Brussels Sprouts with Hazelnut Butter Sauce
Enjoy these Roasted Brussels Sprouts with Hazelnut Butter Sauce as a delicious fall side or snack.
Pair them with a plant-based entree, or enjoy them straight from the oven dipped in sauce for a cozy 1-pan snack.
The recipe serves 2-3, but you can easily double or triple the recipe to make more sprouts for more folks!
Likewise, you can also double or triple the hazelnut butter sauce.
Drizzle the brussels sprouts with hazelnuts butter sauce straight out of the oven and enjoy immediately!
I like to sprinkle mine with sesame seeds for a little crunch with serving.
Enjoy!
More Vegan Thanksgiving Sides
Cauliflower Mashed Potatoes with Almond Butter “Gravy”
Lightened up mashed potatoes made with a mix of Yukon potatoes, cauliflower, and a creamy almond butter “gravy”. Perfect for a plant-based holiday side!
Thanksgiving is in one week, friends!
Last night during my virtual family game night, we plotted and planned all of the fun things we’re going to do to celebrate in person next week.
Including but not limited to: our annual Thanksgiving walk, GAMES, movies, and food.
Lot’s of food.
My parents oh so gently steered me away bringing the sweet potato casserole to our holiday feast this year.
Because I think I might be one of the only sweet potato lovers at the table.
My love for sweet potatoes isn’t exactly a secret, and I often use them in place of regular potatoes in recipes.
But perhaps there is a time and place for regular potatoes in a potato-dish, eh?
Like Mashed Potatoes.
How about Cauliflower Mashed Potatoes with Almond Butter “Gravy” ?!
Hey, no one said I couldn’t add cauliflower.
These Cauliflower Mashed Potatoes are bound to be a hit with everyone at your holiday table this year!
These lightened up mashed taters are made with Yukon potatoes and cauliflower, mashed up and served with a creamy almond butter-based gravy.
Let’s get excited for all of the sides!
What You Need to Make Cauliflower Mashed Potatoes
Here’s what you need to make Cauliflower Mashed Potatoes:
- Yukon gold potatoes
- cauliflower
- garlic powder
- tahini
- unsweetened almond milk
- Himalayan sea salt
- ground black pepper
- fresh parsley
That’s it!
How to Make Cauliflower Mashed Potatoes
These cauliflower mashed potatoes aren’t one or the other; they’re a wonderful hybrid of both!
They’ve got all of the flavor and comfort-food factor of classic mashed potatoes with a light cauliflower twist.
The use of tahini makes them entirely oil-free yet still super moist, fluffy, and creamy.
To get started, let’s cook the veggies.
First, add the diced potatoes and cauliflower florets to a large pot and cover them with about ~1 inch of water.
Bring the pot of water to a boil and cook the potatoes and cauliflower for 20-25 minutes, or until they’re fork tender and very soft.
What You Need to Make Almond Butter Gravy
While the potatoes and cauliflower are cooking, prepare your almond butter gravy.
Here’s what you need to make Almond Butter Gravy:
- Georgia Grinders Original Almond Butter
- lemon juice
- water or unsweetened almond milk
- black pepper
- Himalayan sea salt
That’s it!
This almond butter gravy is delicious drizzled on everything from roasted vegetables to bowls to plant-based protein, but I have a soft spot for it drizzle on Cauliflower Mashed Potatoes!
How to Make Almond Butter Gravy
To make the gravy, add all of the ingredients to a high-speed blender or food processor and blend until everything is smooth and creamy.
Add more water or unsweetened almond milk in ~1 TBSP increments as needed to reach your desired consistency.
You want the gravy to be thick but pourable.
If the gravy gets too runny, add a little more almond butter.
I used Georgia Grinders Original Almond Butter to make this gravy!
This almond butter is delicious and made with just roasted almonds and a hint of sea salt.
It works wonderfully to make a thick nutty and roasted gravy that’s vegan and gluten and grain- free, with no added oils.
Taste the Almond Butter Gravy and season it with a pinch of Himalayan sea salt and black pepper to taste.
Because the almond butter has a hint of sea salt, you shouldn’t need much!
Set your gravy aside and let’s get back to the veg.
When the potatoes and cauliflower are nice and fork tender, transfer them to a large mixing bowl.
Use a potato masher or a fork to mash the potatoes and cauliflower.
The two should smash easily and effortlessly, and because they’re similar in color, the mash should look cohesive and “mashed potato”-esque.
Fun fact: I don’t and never have owned a potato masher, so I free-handed the smashing with a fork!
Add in the garlic powder, tahini, almond milk, sea salt, and black pepper and keep mashing.
Alternative Ways to Smash Your Veg
Continue to mash the potatoes and cauliflower until it feels down or until you feel like you’ve had a good therapy sesh.
Mash more for a creamier consistency and less for more chunks!
I like mine with some chunks remaining.
Alternatively, you can throw everything into a high-speed blender or food processor and blend everything for an even smoother silkier texture.
Add more almond milk in 1 TBSP increments to thin, as needed, if the potato and cauliflower mixture is too thick.
Once the consistency looks right, taste the mixture and add more salt and pepper to your liking.
After that, it’s time to serve!
Serve the mash warm and plated and topped with fresh parsley and a drizzle with Almond Butter Gravy.
Yum.
How to Serve Cauliflower Mashed Potatoes
Enjoy this Cauliflower Mashed Potatoes with Almond Butter “Gravy” as a creative plant-based side.
Try serving it alongside a hearty plant-based main or as a a part of your holiday spread.
It’s great for anyone looking for a fun lighter variation on mashed potatoes.
And, it’s totally vegan, gluten-free, and grain-free with no-added-oils.
This side can be made in advance, too!
Store the Cauliflower Mashed Potatoes and Almond Butter Gravy separately in airtight containers in the refrigerator and reheat them separately before serving.
Leftovers can be stored in a similar fashion and reheated for days to come.
If you have leftover Almond Butter “Gravy”, try serving it over roasted root veggies, stir-frys, or baked tofu or tempeh.
Enjoy!
More Vegan Thanksgiving Sides Recipes
-
Cauliflower Mashed Potatoes with Almond Butter Gravy
-
Dijon Tahini Green Beans
-
Roasted Brussels Sprouts With Figs & Pecans
-
Harissa Roasted Cauliflower With Cranberries & Hazelnuts
-
Roasted Squash & Arugula Salad
-
Butternut Squash Noodle Cranberry Salad
-
Tri-Colored Roasted Cauliflower Salad
-
Vegan & Grain-Free Sweet Potato Casserole
-
Stovetop Cauliflower Rice Stuffing
-
Low-Sugar Orange Cranberry Sauce
-
Delicata Chickpea Bake With Almond Butter “Gravy”
-
Pumpkin Cornbread Mini Muffins
-
2-Way Low Sugar Cranberry Sauce
-
Candied Yams with Cacao Nibs & Pecans
I Want to Hear From You
If you make this Roasted Brussels Sprouts with Hazelnut Butter Sauce recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Roasted Brussels Sprouts with Hazelnut Butter Sauce
- Total Time: 40 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Roasted brussels sprouts served with a spicy oil-free hazelnut butter-based sauce and sesame seeds. Perfect for a delicious winter side dish.
Ingredients
Roasted Brussels Sprouts
- 1 lb. brussels sprouts, rinsed, trimmed, and sliced in half
- 1 TBSP avocado oil (optional, if oil-free, omit this)
- Himalayan sea salt and black pepper, to taste
Hazelnut Butter Sauce
- 5 TBSP Georgia Grinders Hazelnut Butter (Use “FLORA20” for 20% off your Georgia Grinders purchase!)
- 3 TBSP pure maple syrup
- 1 TBSP sriracha
- 1–2 TBSP unsweetened almond milk (optional for thinning sauce)
- sesame seeds, for topping
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the rinsed and trimmed brussels sprouts to the parchment lined baking sheet. Toss with avocado oil, Himalayan sea salt, and black pepper, and roast for 20-25 minutes, or until brussels sprouts are fork tender on the inside and browned and crispy on the outside.
- While the brussels sprouts are roasting, mix up the hazelnut sauce. Add the hazelnut butter, maple syrup, and sriracha to a small bowl, and mix to combine. The sauce should be thin enough to drizzle. Add almond milk in small 1 TBSP increments to thin, if necessary.
- Remove the brussels sprouts from the oven when they’re done and transfer them to a bowl or plate. Drizzle with hazelnut butter sauce and sprinkle with optional sesame seeds. Serve immediately.
- Store leftovers separately in the refrigerator for 3-5 days. Reheat the brussels sprouts in the microwave and leave sauce at room temp for ~30 minutes before serving.
Notes
Recipe adapted from Fooduzzi: Sriracha Almond Butter Roasted Brussels Sprouts
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Georgia Grinders, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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