Roasted Brussels Sprouts with Couscous Pilaf

Roasted Brussels Sprouts with Couscous Pilaf {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

On a recent visit home Mike’s mom mentioned eating out at a place that served Brussels sprouts with the tops chopped off so that they looked like flowers. We’re finally getting fall weather, so I figured it was time to give Brussels sprout flowers a try.

Brussels Sprouts Before and After Roasting | Wheat-Free Meat-Free

Roasted Brussels Sprouts with Couscous Pilaf

  • 2 pounds Brussels sprouts
  • 4 tablespoons olive oil, divided
  • salt
  • 2 tablespoons butter*
  • 1 stalk celery, minced
  • ½ medium carrot, minced
  • ½ small onion, minced
  • 1 cup gluten-free brown rice couscous
  • 2¼ cups vegetarian “no-chicken” broth
  • ¼ teaspoon dried parsley
  • ½ teaspoon dried tarragon
  • ½ teaspoon dried sage
  1. Preheat the oven to 375°F. Trim the stalk end off of the Brussels sprouts. Cut the sprout end off of the Brussels sprouts about one-quarter to one-third from the end, where the sprout is the widest. Reserve sprout ends for another use.
  2. Place the sprouts on a large baking sheet. Drizzle with 2 tablespoons of oil. Toss to coat. Sprinkle with a few pinches of salt. Toss to coat. Place in the oven and roast for 50-60 minutes, removing halfway through to toss the Brussels sprouts.
  3. With 30 minutes left on the Brussels sprouts, set a medium pot over medium heat. Add the butter and the remaining 2 tablespoons of oil. Once heated, add the celery, carrot, and onion. Cook for a 4-5 minutes. Add the couscous. Cook for 1-2 minutes until starting to brown. Add the broth, parsley, tarragon, and sage. Cover and bring to a boil, then reduce heat to low and simmer for 10-11 minutes, until the liquid is absorbed. Remove from heat. Fluff the couscous, then set the lid askew on top of the pot. Let sit 5-10 minutes. Serve couscous topped with Brussels sprouts.

Serves 4

Making Couscous Pilaf | Wheat-Free Meat-Free

*Or use 2 tablespoons olive oil to make the recipe vegan.

Make sure to keep the Brussels sprouts on their sides to make prettier “flowers.” If the cut side is browned they don’t look nearly as nice.

This recipe is being shared in Meat Free Monday, Allergy Free Wednesday, and Gluten Free Friday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Kalinda
    Those are so pretty! Love pairing the sprouts with the couscous—YUM!

  2. What a beautiful and appealing dish, Kalinda! After avoiding Brussels sprouts for most of my life, I have fallen in love with them the last few years. I just had some “melt in your mouth” Brussels sprouts while dining out on vacation. I love that you’ve paired yours with gluten-free couscous, which I’ve actually never tried before.


    • I wonder what’s the secret for “melt in your mouth” Brussels sprouts? I like them in most forms, though not the frozen then boiled to death kind.

  3. It was great to find you on Gluten Free Fridays this week! I’ve made brussels sprouts, BUT yours are beautiful. I just love this recipe. Not only do you know how to prepare them, but your plating is gorgeous as well. I may just have to try this (the vegan way). Thanks for sharing, and I hope you have a wonderful weekend. :D

  4. The Brussels sprouts look so yummy and beautiful. I always cook them whole, but I will try to cut them as you did.

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