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

Recipe information

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