Description
These Turmeric Creamed Brussels Sprouts with Toasted Almond Crumb offer a comforting and flavorful side dish, combining earthy vegetables with a rich turmeric sauce and a crunchy almond topping. This recipe elevates Brussels sprouts into a gourmet experience, perfect for any occasion.
Ingredients
Scale
- 500 g Brussels sprouts, trimmed and halved
- 30 g (2 tbsp) unsalted butter
- 80 g (½ cup) onion, minced
- 2 cloves garlic, minced
- 240 ml (1 cup) heavy cream
- 120 ml (½ cup) whole milk
- 1 tsp (5 ml) ground turmeric
- ½ tsp (2.5 ml) smoked paprika
- Salt and pepper to taste
- 30 g (2 tbsp) sliced almonds, toasted
- 30 g (¼ cup) panko breadcrumbs
- 1 tbsp (15 ml) olive oil (for topping)
- 1 tsp (5 ml) lemon zest (optional)
- 1 tbsp (15 ml) chives, sliced (optional)
Instructions
- Roast Brussels Sprouts: Toss halved sprouts with olive oil, salt, and pepper; roast at 200°C (400°F) for 20-25 minutes, turning halfway.
- Sauté Aromatics: Melt butter, sauté onion until translucent (5 mins), then add garlic for 30 seconds.
- Bloom Spices: Stir in turmeric and smoked paprika for 30 seconds.
- Make Cream Sauce: Add cream and milk; simmer until thickened (3-5 mins). Season with salt and pepper.
- Toast Crumb Topping: Combine almonds and panko with olive oil; bake for 5-7 minutes until golden.
- Combine and Serve: Toss roasted sprouts with sauce; plate and top with almond crumble, lemon zest, and chives.
Notes
For best results, serve the Brussels sprouts and almond crumble immediately after preparation to maintain their texture. Toasting the almonds enhances their flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 80 mg