Brussels sprouts don’t have to be boring! Kick ‘em up with our delicious Berbere blend before roasting to add notes of fenugreek, paprika and cayenne for an added Spicewalla flair to this classic fall side dish.
Berbere Roasted Brussels Sprouts
Time: 40 minutes
Yield: 4-6 servings
Yield: 4-6 servings
INGREDIENTS
1.5 pounds of brussels sprouts, trimmed and halved lengthwise
2 Tbs avocado oil or other neutral oil
2 Tbs Spicewalla Berbere
2 tsp kosher salt
Extra virgin olive oil, for garnish
Cilantro, finely chopped for garnish
Spicewalla Cyprus Flake Salt, for garnish
Lemon wedges, for garnish
2 Tbs avocado oil or other neutral oil
2 Tbs Spicewalla Berbere
2 tsp kosher salt
Extra virgin olive oil, for garnish
Cilantro, finely chopped for garnish
Spicewalla Cyprus Flake Salt, for garnish
Lemon wedges, for garnish
PREPARATION
1. Preheat oven to 425*F and line a sheet tray with parchment paper.2. Toss the brussels sprouts on the sheet tray with avocado oil, Berbere, and kosher salt, until all are evenly coated. Arrange each sprout to make sure the cut side is facing down on the sheet tray.
3. Roast for 20-25 minutes until the cut side of the brussels are just turning golden brown. While they are warm, drizzle with olive oil and garnish with fresh cilantro, flake salt and lemon wedges. Serve warm and enjoy!
** GET AHEAD: Brussels can be roasted 1 day prior and reheated at 350*F for 10-15 minutes until warmed through. Wait until just before serving to add garnishes.
2 comments
Hi Margaret, thanks for your question! There are many spice blends that would be great in this recipe. What spices do you have in your 10-pack?
I saw the recipe for brussels sprouts, but it calls for berbere and I have the ten pack but not that one. Is there another one that would be good? We like brussels sprouts and would like to use the spices we were given.