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Ingredients
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Brussels Sprouts
Almond & Cashew Dukkah
Harissa Honey
Method
Brussels Sprouts
- 1
Prepare the Brussels Sprouts
Preheat your oven to 200°C (390°F). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.
- 2
Season and Roast
In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss well to ensure they are evenly coated. Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy.
Almond & Cashew Dukkah
- 3
Prepare the Dukkah
In a dry skillet over medium heat, toast the almonds and cashews separately until they are golden and fragrant, about 5-7 minutes. Remove from the skillet and let cool. In the same skillet, toast the coriander seeds, cumin seeds, and sesame seeds for about 2-3 minutes until fragrant.
- 4
Blend the Dukkah
Once cooled, place the almonds, cashews, toasted seeds, and salt in a food processor. Pulse until the mixture is coarsely ground. Be careful not to over-process; you want to maintain some texture.
Harissa Honey
- 5
Prepare the Harissa Honey
In a small bowl, combine the honey and harissa paste. Stir well until fully combined. Adjust the amount of harissa according to your spice preference.
