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 at the end of this recipe!
Crispy Brussels Sprouts and Seven Ways to Love ‘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
I tell my patients not to use black pepper as it is a gastric irritant.
Experiment with other spices.
- 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 blend spices that are beneficial for you and salt. Stir until combined.
- Spread the Brussels sprouts onto the prepared baking sheet in a uniform layer .
- 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.
- Taste and add another tiny pinch of salt, if desired, and serve immediately – the hotter the better.
7 Different Ways to Enjoy this Roasted Brussel Sprout Recipe
7 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.