If there’s a list of the most misunderstood veggies, Brussels sprouts are likely at the top. But when done right (roasted until crispy), they’re downright drool-worthy! And when tossed with crunchy nuts, sweet honey, and savory dukkah seasoning (like at Aba in Austin)? Next level!
This 7-ingredient crowd-pleasing side comes together in just 30 minutes and is worthy of impressing dinner guests or serving at the holiday table. Let us show you how it’s done!
This recipe begins with roasted Brussels sprouts. But not just any Brussels sprouts…crispy Brussels sprouts! And we have a few tips to ensure success.
Tips for Crispy Brussels Sprouts
- Avoid overcrowding the pan – space between the Brussels sprouts allows them to roast instead of steaming.
- High heat (450 F / 232 C) – a high temperature ensures the Brussels sprouts brown before they soften too much. No soggy Brussels sprouts here.
- Dry them off – After washing the sprouts, make sure to dry them completely to encourage browning.
- Arrange cut side down – placing the flat side of the Brussels sprouts directly on the baking sheet maximizes their contact with the hot surface, which creates browning.
- Cook directly on the baking sheet – for the same reason as above, it’s best to cook them directly on the baking sheet instead of using parchment paper or a silicone baking mat.
While the Brussels sprouts are roasting, there’s time to prepare your toppings. Toast the almonds in a skillet and chop a couple of Medjool dates.
The time it takes for the Brussels sprouts to soften will depend on their size, but after about 15 minutes, they’ll be tender with caramelized, crispy edges. Does anyone else dive straight for the crisp edges!?
You could stop there, but it gets even better. After tossing the roasted Brussels sprouts with sweet honey and dates, crunchy toasted almonds, and smoky Dukkah seasoning, a restaurant-worthy side dish awaits!
ROASTED BRUSSELS SPROUTS
- 1 lb Brussels sprouts, ends trimmed and halved
- 1 Tbsp avocado oil (or other neutral, high-heat oil*)
- 1/4 tsp sea salt
- 1/4 cup toasted slivered almonds
- 1 Tbsp honey (raw, local if possible // if vegan, sub maple syrup)
- 1 tsp olive oil (optional // for richness)
- 3 Tbsp Super Simple Dukkah Seasoning (or store-bought)
- Two pitted Medjool dates, finely chopped (2 pitted chopped dates yield ~1/4 cup or 40 g // or sub-dried apricots)
- Preheat the oven to 450 degrees F (232 C) and set out a large baking sheet.
- Add trimmed and halved Brussels sprouts (make sure to dry them off if they’re wet) to the bare baking sheet with avocado oil and toss to coat. Then add salt and toss again to distribute evenly. Arrange sprouts in a single layer cut side down. You want a little space between the nodes to encourage crispiness — use more baking sheets as needed.
- Roast for 13-18 minutes (depending on the size of your sprouts) until they’re fork-tender with crispy brown edges.
- While the sprouts are roasting, toast the almonds. Heat a small-medium skillet over medium heat. Add the almonds and toast for 4-5 minutes, stirring frequently, until lightly browned. Watch closely and be careful not to burn. Then, remove from the pan and set aside.
- When the Brussels sprouts are done roasting, transfer them to a mixing bowl and toss with honey and olive oil (optional) to coat. Then add the toasted almonds, dukkah, and chopped dates (break up any that are clumped together) and stir to combine.
- Taste and adjust as needed, adding more dukkah for saltiness and smokiness, salt to taste, or honey or dates for sweetness.
- Best served warm and fresh. Leftovers will be kept in a sealed container in the refrigerator for 2-3 days. Reheat with a little oil in a skillet until warm. It’s not freezer-friendly.