Crispy Roasted Brussels Sprouts with Dukkah & Honey Recipe
These Crispy Roasted Brussels Sprouts with Dukkah & Honey combine tender, caramelized Brussels sprouts with the crunch of toasted almonds and the warm, nutty spice of dukkah seasoning. Finished with a hint of honey and sweet dates, this easy yet flavorful side dish is perfect for a quick weeknight meal or a holiday table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern-inspired
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 lb Brussels sprouts, ends trimmed and halved
- 1 Tbsp avocado oil (or other neutral, high heat oil)
- 1/4 tsp sea salt
Toppings & Seasoning
- 1/4 cup toasted slivered almonds
- 1 Tbsp honey (raw, local if possible; substitute maple syrup for vegan)
- 1 tsp olive oil (optional, for richness)
- 3 Tbsp Super Simple Dukkah Seasoning (or store-bought)
- 2 pitted medjool dates, finely chopped (about 1/4 cup or 40 g; or substitute dried apricots)
Instructions
- Preheat the oven. Set your oven to 450°F (232°C) and prepare a large baking sheet for roasting.
- Prepare the Brussels sprouts. Dry the trimmed and halved Brussels sprouts if needed, then place them on the baking sheet. Drizzle with avocado oil and toss to coat evenly. Sprinkle with sea salt and toss again. Arrange the sprouts cut side down in a single layer with space between each for crispiness. Use additional baking sheets if necessary.
- Roast the sprouts. Roast in the oven for 13-18 minutes depending on sprout size, until tender inside with crispy, browned edges.
- Toast the almonds. While roasting, heat a small to medium skillet over medium heat. Add the slivered almonds and toast them for 4-5 minutes, stirring frequently until lightly browned. Remove immediately to avoid burning.
- Toss sprouts with toppings. When the sprouts are roasted, transfer them to a mixing bowl. Drizzle with honey and optional olive oil, tossing to coat. Add toasted almonds, dukkah seasoning, and chopped dates, and mix well.
- Adjust seasoning. Taste your dish and add more dukkah for a smoky, salty flavor, additional salt if necessary, or extra honey or dates for sweetness according to your preference.
- Serve and store. Serve warm for the best flavor and texture. Store leftovers in a sealed container refrigerated for 2-3 days. Reheat gently in a skillet with a bit of oil. This dish is not suitable for freezing.
Notes
- Ensure Brussels sprouts are dry before roasting to maximize crispiness.
- If opting for a vegan version, substitute honey with maple syrup.
- Use multiple baking sheets if needed to avoid overcrowding, which can prevent sprouts from getting crispy.
- Watch almonds carefully when toasting as they can burn quickly.
- Adjust dukkah and sweeteners to taste for a balanced flavor.
- Not freezer-friendly; best consumed fresh or reheated from refrigerated leftovers.