Irresistibly Crispy Brussels Sprouts with Sun-Dried Tomatoes & Toasted Almonds (The Best Plant-Based Side Dish!)
There are some dishes so profoundly delicious that they transcend a mere meal and become an experience. This plant-based Brussels sprouts recipe is one of them. I confess, I once ate the entire pan in a single sitting – yes, the whole thing! It’s that good, and I’m about to share why this humble cruciferous vegetable, transformed by simple, wholesome ingredients, became an instant, undeniable favorite.
My Undying Love Affair with Brussels Sprouts
My culinary journey has long been intertwined with Brussels sprouts. Some might joke that every workshop I teach invariably features them, much like one might assume avocado is always present. But for me, it’s truly these mini cabbage-like gems that consistently make an appearance. Whether I’m finely shredding them for a vibrant slaw, gently sautéing them on the stovetop, or roasting them to perfection in a hot oven, I’ve found endless ways to enjoy their unique flavor. They pair beautifully with a myriad of ingredients, from earthy root vegetables to fragrant aromatics, and I can honestly say, I’ve never met a Brussels sprout I didn’t like. Their versatility and robust flavor make them a staple in my kitchen, providing a healthy and satisfying component to countless meals.
The Bacon Inspiration and My Plant-Based Dilemma
My path to this particular recipe began with a captivating image in a cooking magazine. It showcased a plate of Brussels sprouts that looked utterly mouthwatering, promising a depth of flavor I craved. However, there was one significant hurdle: bacon. As someone who doesn’t eat pork, that ingredient was a deal-breaker. Despite my dietary restrictions, I found myself returning to that image, the imagined taste lingering in my mind. I knew simply omitting the bacon wouldn’t suffice; the recipe’s allure lay in the specific combination of textures and flavors that bacon brought to the table. I needed a plant-based alternative that could deliver the same satisfying richness and a hint of saltiness without compromising my principles.
From Experimentation to Culinary Breakthrough: The Sun-Dried Tomato and Toasted Almond
For a while, I experimented, pairing my beloved sprouts with other strong flavors like fennel and thyme, roasting them in a hot oven. They were undeniably delicious in their own right, but the ghost of that magazine photo, and the taste I envisioned, continued to haunt me. I became obsessed with recreating a similar profile. Then, a revelation struck: the sun-dried tomato. I theorized that its chewy texture, concentrated umami, and natural saltiness could mimic some of the qualities bacon lends to a dish. I had lost the original magazine recipe and photo by this point, relying solely on a vivid memory and an imagined taste. After sautéing the Brussels sprouts with sun-dried tomatoes, I knew I was incredibly close to the flavor I was seeking. Yet, one element was still missing: crunch. That’s when the toasted almond entered the picture. The moment I added those golden, coarsely chopped almonds, I knew I had achieved it – perfection!
This recipe isn’t just a bacon substitute; it’s a culinary triumph in its own right. The sun-dried tomatoes provide a rich, savory depth and a delightful chewiness that satisfies the craving for something substantial, while their natural sugars caramelize slightly to enhance the overall flavor profile. The toasted almonds, with their nutty aroma and satisfying snap, introduce a textural contrast that elevates the dish from good to extraordinary. Together, these ingredients create a symphony of flavors and textures that are incredibly decadent and deeply satisfying, without any meat at all. This experience has truly opened my eyes to the incredible potential of plant-based ingredients. I’ve since found myself confidently substituting sun-dried tomatoes for bacon in all sorts of recipes, always with fantastic results. While I still don’t know exactly what bacon tastes like in those original recipes, I am confident that sun-dried tomatoes add a unique and sublime taste that stands proudly on its own. It’s especially true for this new favorite way to serve Brussels sprouts – a dish I wholeheartedly believe you will enjoy as much as I do.
Brussels Sprouts: A Nutritional Powerhouse
Beyond their incredible taste, Brussels sprouts are a nutritional powerhouse. These cruciferous vegetables are packed with vitamins K and C, as well as significant amounts of folate, manganese, and dietary fiber. They are also rich in antioxidants, which play a crucial role in protecting the body from damage and supporting overall health. Incorporating Brussels sprouts into your diet is an excellent way to boost your nutrient intake and support overall well-being. They are low in calories but high in satiety, making them a perfect addition to any healthy eating plan. Preparing them in a way that highlights their natural flavor, like in this recipe, makes healthy eating both easy and enjoyable, proving that nutritious can also be incredibly delicious.
Mastering the Brussels Sprout: Tips for Success
Achieving perfectly cooked Brussels sprouts is simpler than you might think. The key lies in proper preparation and cooking technique. First, always trim the ends and remove any loose, yellowed outer leaves. For this recipe, cutting them into halves or quarters, depending on their size, ensures even cooking and more surface area for that delicious caramelization. Don’t overcrowd your pan when sautéing; working in batches ensures the sprouts can sear rather than steam, leading to that desirable crispy exterior. Keep an eye on the heat to prevent burning the garlic and thyme, as these aromatics are crucial for the dish’s flavor foundation. The browning of the sprouts is a good sign – it means those natural sugars are caramelizing, deepening their flavor and creating those irresistible crispy bits. Prepping all your ingredients (mise en place) before you start cooking will make the entire process smooth and enjoyable, especially since this dish comes together quite quickly.
Serving Suggestions and Versatility
This Plant-Based Brussels Sprouts recipe is incredibly versatile. It makes an outstanding side dish for almost any meal, from a simple weeknight dinner to a more elaborate holiday spread. Its robust flavors stand up well to richer main courses, while its fresh, vibrant notes can complement lighter fare. You can also enjoy it as a hearty light lunch, mixed with some quinoa or farro, or even as a warm salad topper. The recipe is also easily scalable if you’re cooking for a crowd or want to make a larger batch for meal prep throughout the week. The beauty of it is that it comes together quickly, making it a perfect choice for busy evenings when you crave something nutritious, flavorful, and truly satisfying.
📖 Recipe
Brussels Sprouts, Hold the Bacon!
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Ingredients
- ½ cup whole raw almonds
- ⅓ cup sun dried tomatoes
- 4 cups Brussels Sprouts
- 2 Tablespoons olive oil
- 3 cloves garlic pressed
- 2 teaspoons thyme
- 1 tablespoon balsamic vinegar
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
Instructions
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Toast almonds in a dry skillet until fragrant and slightly darkened. Toss occasionally to prevent burning. It will take 5-8 minutes. Once they’ve cooled, coarsely chop and set aside.
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Coarsely chop sun dried tomatoes and set aside.
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Trim Brussels sprout ends so that the large leaves fall off. Take remainder of sprout and cut into small pieces, probably in fourths, depending on how large the sprout is and how many leaves have already come off. The more leaves the better. If you have the opportunity to buy large sprouts that aren’t too tight that is best.
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Heat 1 Tablespoon of olive oil and add garlic and thyme, cooking for about one minute, stirring constantly, careful not to burn garlic.
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Add remaining olive oil, and then Brussels Sprouts in batches. Toss with salt and pepper and let wilt before adding more. Some will turn brown and the process will take about 8 minutes.
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Remove from heat and add the vinegar, almonds, tomatoes and toss thoroughly. Taste for seasoning and serve.
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Prep all ingredients in advance if you want to wait until the last minute to assemble.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.