Name: Aba Nashvilles Brussels Sprouts Recipe
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Ingredients: 24 count Brussels sprouts; 3 tbs extra-virgin olive oil; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp dried chile flakes (or Aleppo/red pepper flakes); 1 tsp smoked paprika; 1 tsp ground cumin; 1 clove garlic; 1 tbs lemon zest; 1 tbs orange zest; 1 tbs fresh lemon juice; 2 tbs extra-virgin olive oil; 1 tsp salt; 1 cup raw almonds; 0.5 cup raw cashews; 3 tbs toasted sesame seeds; 1 tsp ground coriander seed; 1 tsp ground cumin seed; 1 tsp fennel seeds; 1 tsp kosher salt; 0.5 tsp black pepper; 2 tbs mild honey (or blossom honey); 0.25 cup microgreens or finely chopped parsley (optional); 24 count toothpicks or small skewers

Method

Brussels sprouts

1
Prepare and roast
Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. If large, halve sprouts lengthwise; if small, leave whole. Toss sprouts with 3 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper on a rimmed baking sheet, cut-side down where halved. Spread in a single layer and roast 18–25 minutes, turning once after 12 minutes, until deeply caramelized on edges and tender when pierced. Remove from oven and let cool slightly.

Citrus harissa

2
Make harissa
While sprouts roast, finely mince the garlic and combine in a small bowl with 1 tsp dried chile flakes, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tbs lemon zest, 1 tbs orange zest, 1 tbs fresh lemon juice, 2 tbs extra-virgin olive oil, and 1 tsp salt. Stir until a paste-like emulsion forms; taste and adjust heat or acidity as desired. If you prefer a smoother harissa, blitz briefly in a small food processor or mortar and pestle. Set aside at room temperature.

Almond & cashew dukkah

3
Toast and grind nuts & seeds
In a dry skillet over medium heat, toast 1 cup raw almonds and 0.5 cup raw cashews, stirring often, 5–7 minutes until fragrant and lightly browned. Transfer nuts to a cutting board to cool slightly. In the same skillet, toast 3 tbs sesame seeds until golden, about 2 minutes. Place cooled nuts in a food processor and pulse briefly until coarsely chopped — you want a mix of fine crumbs and small chunks (not a paste). Transfer to a bowl and stir in toasted sesame seeds, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp fennel seeds (lightly crushed), 1 tsp kosher salt, and 0.5 tsp black pepper. Taste and adjust seasoning. Keep texture coarse so it provides crunch on the passed appetizer.

Finishing & assembly

4
Dress sprouts lightly
Place roasted Brussels sprouts in a bowl. Drizzle 1–1.5 tbs of the prepared citrus harissa over the sprouts and toss gently so they are evenly coated but not drenched. If the harissa seems stiff, loosen with 1/2 tbs olive oil or a squeeze more lemon.
5
Skewer and glaze
Using toothpicks or small skewers, pierce each Brussels sprout through the stem so it sits securely on the pick. Arrange on a platter, stem side down. Lightly warm 2 tbs honey by placing in a small heatproof bowl and briefly microwaving 10–15 seconds or warming over a pan; drizzle or brush honey over the tops of the skewered sprouts (about 1/2 tsp honey per sprout).
6
Finish with dukkah and garnish
Immediately sprinkle the almond & cashew dukkah generously over the honey-glazed sprouts so the dukkah sticks to the honey. Garnish with microgreens or finely chopped parsley if using. Serve warm or at room temperature as passed appetizers.
7
Serving note
Provide extra citrus harissa and extra dukkah on the side for guests who want more heat or crunch.

Brussels Sprouts Recipe

Ingredients