Asian Roasted Brussels Sprouts with Cashews [vegan] [gluten free]

Bursting with flavours these Asian Roasted Brussels Sprouts with Cashews are great on their own or as a side dish.

Bursting with flavours these Asian Roasted Brussels Sprouts with Cashews are great on their own or as a side dish to this Asian Mushroom Wellington.

The soft vegetables contrast perfectly with the crunchy cashews. So good I had to make another batch straight away!

Season to taste with chilli for an extra kick.

I hope you enjoy this Asian roasted brussels sprout recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Asian Roasted Brussels Sprouts with Cashews [vegan] [gluten free]

Bursting with flavours these Asian Roasted Brussels Sprouts with Cashews are great on their own or as a side dish.

3.75 from 8 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Christmas Recipes, Sides

Cuisine Asian

Servings 6 people

Calories 71 kcal

Equipment

oven tray

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 500 g Brussels sprouts
• 2 handfuls cashew nuts
• 2 Tbsp tamari soy sauce
• 1 Tbsp mirin
• 1 Tbsp toasted sesame oil
• 2 garlic cloves – crushed
• 1 tsp sugar
• 1 lime juice
• chilli flakes to taste
• small bunch of fresh coriander
• salt & pepper

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Instructions

 

• Preheat the oven to 200°C/400°F/Gas 6.
• Clean Brussels sprouts. Remove any damaged leaves. Cut them in half and place on a roasting tray. Drizzle all over with olive oil.
  
• Roast for about 30 mins giving vegetables a stir after 15 mins or so, so they cook evenly.
• At the last 10 mins add the cashews on top of roasting tray.
• In the meantime make dressing by mixing in together tamari soy sauce, mirin, sesame oil, crushed garlic, lime juice and sugar. Add chilli flakes to taste.
• When done transfer the Brussels sprouts and cashew to a bowl. Toss well with the dressing. Add a generous amount of chopped coriander. Season with salt and pepper if needed.
• Serve straight away.
• Note : these are perfect as a side dish to my Asian Mushroom Wellington. You can find the recipe link in the introduction

Nutrition

Serving: 150gCalories: 71kcalCarbohydrates: 10gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 383mgPotassium: 346mgFiber: 3gSugar: 3gVitamin A: 631IUVitamin C: 72mgCalcium: 37mgIron: 1mg

Find this recipe online:

Asian Roasted Brussels Sprouts with Cashews [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/asian-roasted-brussels-sprouts-with-cashews-vegan-gluten-free/

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