Roasted Brussels sprouts with spelt spaetzle

Roasted Brussels sprouts with spelt spaetzle

Total: 1 hr 20 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 497 kcal
, Fat: 15 g
, Carbohydrate: 64 g
, Protein: 20 g

Brussels sprouts may not be one of the most popular vegetables, but I love them. I'm especially partial to them roasted, which is why I have suggested preparing them as such in this recipe. Because it's autumn, I'm serving them with vegan spaetzle, which is just as easy to prepare as regular spaetzle. This dish is perfect as a simple evening meal or as part of an autumn platter. I can imagine it going beautifully with roasted squash, mushroom ragout and cranberry sauce.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Spaetzle dough

200 g light spelt flour
150 g wholemeal spelt flour
1 tsp salt
¼ tsp turmeric
3 ½ dl water

Brussels sprouts

800 g Brussels sprouts, halved
3 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp rosemary, finely chopped
1 tsp salt

To prepare the spaetzle

salted water, boiling
olive oil for frying
1 organic lemon use grated zest and 1 tbsp of juice
a little pepper

To serve

4 tbsp pecan nuts, coarsely chopped, toasted
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How it's done

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Spaetzle dough

Mix the flour, salt and turmeric in a bowl, create a well in the middle. Gradually pour the water into the well while stirring, mix with a risotto spoon and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

Brussels sprouts

Mix the Brussels sprouts with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake:

Approx. 20 mins. in the centre of an oven preheated to 220°C.

To prepare the spaetzle

In batches, spread the dough onto a wet chopping board using a spatula. Scrape off long, thin strips of dough and drop them straight into the boiling salted water. Keep dipping the spatula in the boiling water. As soon as the spaetzle rise to the surface, remove with a slotted spoon and keep warm. Prior to plating up, heat a dash of oil in a frying pan. Fry the spaetzle in batches, mix in the lemon zest, lemon juice and pepper.

To serve

Plate up the spaetzle, top with the Brussels sprouts, garnish with the pecan nuts.

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