Before you frown at the thought of biting into a bitter Brussels sprout, try these exquisitely seasoned sprouts. Seasoned with aromatic Harissa Spice Blend and coconut oil, these roasted sprouts are a mouth-watering surprise with almost caramelized bottoms and crispy on-the-outside, tender on-the-inside texture. Don’t miss the seven alternative ways to season and/or dip ’em!
- 2 pounds Brussels sprouts, trimmed, halved, outer leaves removed (6 cups prepped)
- 2 tablespoons organic sunflower oil
- 1 tablespoon organic olive oil
- 1 teaspoon dry Harissa spice blend (paprika, caraway, chili pepper, cayenne pepper, coriander, cumin, garlic, peppermint, sea salt)
- 3/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- With a paring knife, trim off the ends of the sprouts and slice in half lengthwise. Remove any loose outer leaves. Place the prepped sprouts into a large bowl.
- Add the sunflower oil onto the sprouts in the bowl and stir or toss with hands until thoroughly coated. Add the Harissa spice and salt. Stir until combined.
- Spread the Brussels sprouts onto the prepared baking sheet in a uniform layer. Garnish with freshly ground black pepper.
- Roast the sprouts for 20 minutes, then flip with spatula, and continue roasting for another 5-15 minutes until browned to your liking. If you prefer very crisp sprouts, you can “overcook” these until very brown, but not blackened. Smaller sprouts will brown faster than larger ones.
- Drizzle with olive oil and quickly toss to coat. This infuses with flavor and moistens them a bit after roasting. Sprinkle on toasted sesame seeds if you have some on hand. Taste and add another tiny pinch of salt, if desired, and serve immediately – the hotter the better.
- Seasoning and Dipping Alternatives for Crispy Sprouts
- Drizzle with pomegranate molasses or balsamic reduction with pomegranate arils (very festive!) – you can skip the Harissa seasoning here.
- Garlic infused – try minced garlic cloves, garlic-infused oil, garlic salt
- Teriyaki sauce – pairs well with sesame seeds
- Barbecue sauce (sprinkled on or used for dipping)
- Coconut curry sauce or your favourite curry powder
- Sriracha or other hot sauce
- Roasted Red Pepper Hummus (or flavor of your choice)
- Ground toasted nuts or seeds like pecans or sesame seeds.
- Recipe Adapted from: Oh! She Glows. http://ohsheglows.com/2015/11/21/mouth-watering-crispy-brussels-sprouts-plus-7-ways-to-flavour-them/