Halloween Superfood Series - Spicy & Smokey Roasted Sprouts With Toasted Flaked Almonds


The poor sprout probably has the biggest bad rep in the world. Everyone claims it's the worlds worst vegetable. Traditionally the sprout is boiled or steamed which even I admit aren't all that appetising. It really ruins their tastes and textures.

I never ever boil or steam sprouts... the best way is roasting them! It's like a whole new world, I promise. It allows their flavours to burst depending on how you season them along with an amazing crispy texture. I love to jazz them up with smoked paprika and chilli flakes for that extra hit, drizzled with rapeseed oil and a pinch of salt and pepper. I've also added some flaked almond which add a wonderful crunch along with packing in them healthy fats. Mmm. Coating them in these spices and throwing in the almonds is such a great way to jazz up what is usually considered a boring side dish.

I love throwing these in a salad, dipping in hummus or the perfect side dish to any Sunday lunch! Give them a go, trust me, it's the perfect way to get any sprout hater to love their Brussels.

Trust me if you don't like the dreaded vegetable that is a sprout, you will now.


 - 300g sprouts 
- 1 tsp smoked paprika 
- 1 tsp chilli flakes
- Rapseed/olive oil 
- Salt & pepper
- 2 tbsp flaked almonds 

Pre heat your oven to 180c. 

Cut your sprouts into halves and place them in a large bowl. cover them with oil, chilli flakes, smoked paprika and salt & pepper to taste. Mix all together until your sprouts are nicely coated. 

Spread out the sprouts on a lined roasting tray and roast for 40 - 45 minutes. Make sure to turn them around halfway through so they don't burn. 

Five minutes before finishing scatter your almond on the tray and roast until browned and crisp. 

Serve and enjoy! 

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