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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  1. 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.

    1. 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.

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

    1. 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!

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

  3. 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!