Preheat the oven to 200°C (400°F). Trim the ends of the Brussels sprouts and cut them in half. Toss them in a bowl with olive oil, salt, and pepper until well coated. Spread them out on a baking sheet in a single layer.

Roasting the Brussels Sprouts

Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through for even cooking.

Bake

In a dry skillet over medium heat, toast the chopped almonds, cashews, coriander seeds, cumin seeds, and sesame seeds until they are fragrant and golden, about 5-7 minutes. Let cool slightly.

Toast the Nuts and Seeds

Transfer the toasted mixture to a food processor and pulse until coarsely ground. Add salt and mix well. Set aside.

Grind

In a small bowl, combine honey and harissa paste. Stir until well blended.

Once the Brussels sprouts are roasted, transfer them to a serving dish. Drizzle with harissa honey and sprinkle the almond & cashew dukkah over the top. Enjoy!

Serve

Brussels sprouts

Olive oil

Salt

Pepper

Almonds, chopped

Cashews, chopped

Coriander seeds

Cumin seeds

Sesame seeds

Honey

Harissa paste

Brussels Sprouts

Make Brussels Sprouts Recipe in just 45m. almond & cashew dukkah, harissa honey

Brussels Sprouts Recipe

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