Roasted Brussels Sprouts with Almonds and Chicken Broth

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What Started it all:
Almonds, Brussels sprout, broth or stock (chicken, vegetable), stove

Get ready for a flavor bomb that will knock your socks off! The sweetness of the roasted Brussels sprouts pairs perfectly with the crunch of toasted almonds and the savory goodness of chicken broth. Trust me, this dish is off the chain!


  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 cup almonds, sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth


  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss together the Brussels sprouts, olive oil, garlic, mustard, honey, salt, and pepper until the sprouts are evenly coated.
  3. Spread the sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until caramelized and tender.
  4. While the sprouts are roasting, toast the almonds in a small skillet over medium heat, stirring frequently, until fragrant and lightly browned.
  5. In a small saucepan, bring the chicken broth to a simmer over medium heat.
  6. To assemble the dish, place a portion of the roasted Brussels sprouts on a plate, top with toasted almonds, and spoon some of the warm chicken broth over the top.

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