Agave-Roasted Brussels Sprouts with Vegan Cashew Glaze

by Amie on February 13, 2012

Just the scent of these Brussels sprouts is enough to make you wanna have them a few times a week.


I kid you not.

No pun on the ‘kid’ as we all hated Brussels sprouts growing up, didn’t we?

Why was that?

Why do they have such a bad reputation amongst all the other veggies?

The past year I’ve become slightly addicted to Brussels sprouts- as in- I just can’t get enough of ‘em.

I’ve got so many sprout recipes comin’ your way- so you better start loading up on these babies now.

But this Brussels sprout recipe is a bit different- it’s unique, to say the least…

I picked up some real beauties this week- they’re huge and so flavorful.

I was big into steaming the spouts a few months ago- but o man, let me tell you- when you roast ‘em up- you’ll never go back to the steam machine.

And the flavor in these agave roasted sprouts is out-of-this-world. Well, I think it is. You’ll have to let me know your thoughts- but I have a feeling you’ll like ‘em, too.

You start by brewing some green tea and pouring it over the Brussels spouts in a roasting pan along with agave nectar.  Pop ‘em into the oven for a nice roasting session and then get busy on your cashew glaze.

It sounds a lot harder than it really is.

I’m a firm believer in the power of an electric mixer- just add the remaining ingredients and whip ‘em up until you get a creamy glaze to drizzle atop your roasted sprouts.

Pretty easy, isn’t it?

And the aroma- O my goodness. The sizzling agave and green tea fills your kitchen after a mere five minutes and you’ll be eying the timer to reach in and bite a sprout from minute six to thirty.

These just aren’t any old Brussels sprouts.

They’re special and hey, who knows…

Maybe your kids will eat ‘em up, too.

Agave-Roasted Brussels Sprouts with Vegan Cashew Glaze

Gluten-Free and Vegan

Serves 2


  • 1 lb. Brussels sprouts
  • 2 cups green tea, brewed
  • 2 Tbsp. agave nectar
  • 1/2 cup raw cashews, ground
  • 1/2 cup almond milk
  • 2 tsp. nutritional yeast
  • 1 tsp. nori flakes (sea vegetable)
  • 1/4 tsp. freshly ground white pepper
  • 1/4 tsp. turmeric
  • 1/4 tsp. smoked paprika
  • 2 Tbsp. warm water


  1. Preheat oven to 350 degrees F.
  2. Place Brussels sprouts in a roasting pan.  Pour 2 cups brewed green tea over Brussels sprouts, then drizzle with agave nectar.  Place into the oven for 30 minutes; flipping sprouts after 15 minutes to ensure even cooking.
  3. Meanwhile, in a medium sized bowl, combine remaining ingredients; using an electric mixer, beat for 3 minutes or until well combined. Set aside.
  4. Remove Brussels sprouts from oven; drain remaining liquid.  Transfer sprouts to a serving bowl.
  5. Serve warm with a drizzle of vegan creme.
  6. Enjoy.


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{ 8 comments… read them below or add one }

Jen February 14, 2012 at 11:52 am

Amazing photos Amie! They jump off the page! Ive never really had sprouts…but I love cabbage so they must be similar. Will have to try this method. Happy VDay!


Amie February 14, 2012 at 1:24 pm

Thanks so much Jen! You are so kind. Enjoy. Xo


Laurel February 14, 2012 at 1:16 pm

These look delicious! On my list to try, and I’m sharing this on Pinterest. :)


Amie February 14, 2012 at 1:25 pm

Thank you Laurel! So great to hear from you…I really appreciate your comment and Pinetrest share. Happy Valentine’s Day!


Ali @ February 14, 2012 at 5:51 pm

Hmmmm, I think I could convince my kids to eat them. What do you think? Are they lovely and sweet.?


Amie February 14, 2012 at 8:06 pm

Thanks Ali; hope you enjoy it. I served this recipe to a group of kids earlier this week and they loved it…naturally sweet and delish.
Have a great Valentine’s Day!


Modern Housewife February 17, 2012 at 7:09 pm

Great recipe. I’ve recently discovered I love this stinky vegetable. Heard about your blog at the 92Y event last night. Will definitely be back.


Amie February 17, 2012 at 9:00 pm

Thank you so much; so great to hear from you! Lovely to hear from you and hope you enjoy my blog. Have a wonderful weekend.


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