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 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.


  • 500 g Brussels sprouts
  • 2 garlic cloves – crushed
  • small bunch of fresh coriander

From the cupboard:

  • 2 handfuls cashew nuts
  • 2 Tbsp tamari soy sauce
  • 1 Tbsp mirin
  • 1 Tbsp toasted sesame oil
  • 1 tsp sugar
  • 1 lime juice
  • chilli flakes to taste
  • salt & pepper


  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Clean Brussels sprouts. Remove any damaged leaves. Cut them in half and place on a roasting tray. Drizzle all over with olive oil.
  3. Roast for about 30 mins giving vegetables a stir after 15 mins or so, so they cook evenly
  4. At the last 10 mins add the cashews on top of the roasting tray.
  5. 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.
  6. 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.
  7. Serve straight away.
  8. Note : these are perfect as a side dish to my Asian Mushroom Wellington. You can find the recipe link in the introduction

Recipe design and picture: Annabelle Randles/The Flexitarian