Mouth-Watering Crispy Brussels Sprouts
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This is my current go-to method for preparing Brussels sprouts. I lightly coat them in melted coconut oil, season with sea salt and Harissa spice blend, and then roast until charred and crispy. Keep in mind that the amount of roasting time will vary depending on your oven and how fresh the Brussels sprouts are. It's best to keep an eye on the first batch. After roasting I love to drizzle the smallest amount of melted coconut oil on top and then toss them again - this just takes them over the top on the mouth-watering scale and it also rehydrates them after roasting. This recipe can be changed up so many ways too. For a festive twist, try drizzling Pomegranate molasses or Balsamic reduction on top (you can skip the Harissa for a more neutral flavour) and serve with fresh pomegranate arils. We also love dipping the sprouts in roasted red pepper hummus or a sweet Barbecue sauce.
Yield
4 side servings
Prep Time
20 Minutes
Cook time
30 Minutes
Total Time
50 Minutes
Ingredients:
- 2 pounds Brussels sprouts, trimmed, halved, outer leaves removed (6 cups prepped)
- 2 tablespoons coconut oil, melted or olive oil*, plus more for serving
- 1 teaspoon dry Harissa spice blend**
- 3/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Directions:
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- With a paring knife, trim off the ends of the sprouts, then slice in half lengthwise, and pick off any loose outer leaves. Place the prepped sprouts into a large bowl.
- Add the oil onto the sprouts in the bowl and stir or toss with hands until throughly coated. Add the Harissa and salt, and 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. I tend to "overcook" these because I like them crispy and charred (I usually brown mine more than the photos show). Smaller sprouts will brown faster than larger ones.
- Drizzle with a teaspoon or so of melted coconut oil and quickly toss to coat. This infuses with flavour and moistens them a bit after roasting. Sometimes I also sprinkle on toasted sesame seeds if I have some on hand. Taste and add another tiny pinch of salt, if desired, and serve immediately - the hotter the better.
*If using melted coconut oil, make sure that your Brussels sprouts are at room temperature before mixing in the oil. If the sprouts are chilled from the fridge, the oil will harden when mixing. Keep in mind that using virgin coconut oil will impart a very light coconut flavour. You can use flavourless refined coconut oil if you prefer.
**I found the Harissa spice blend at Whole Foods in the US (it’s the Whole Foods Market brand). It contains: paprika, caraway, chilis pepper, cayenne pepper, coriander, cumin, garlic, peppermint, sea salt. I’ve also been told that it can be found at Bulk Barn and Sobey’s in some Canadian locations. You can also find it online here.