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 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. Anyone else dive straight for the crispy 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!
We hope you LOVE these roasted Brussels sprouts! They’re:
Quick & easy
& SO delicious!
Pair them with your favorite grain and protein for a simple, satisfying meal. They’d also be amazing with our Easy 5-Minute Microwave Hummus (sprinkled with dukkah seasoning) or alongside our Kale Falafel Hummus Wraps.
More Delicious Brussels Sprouts Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (~1 cup servings)
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)
- 2 pitted medjool dates, finely chopped (2 pitted chopped dates yield ~1/4 cup or 40 g)
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 evenly distribute. Arrange sprouts in a single layer cut side down. You want a little space between the sprouts 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 keep in a sealed container in the refrigerator for 2-3 days. Reheat with a little oil in a skillet until warmed. Not freezer friendly.
*If you would prefer to bake at a lower temperature or use parchment paper, you can bake at 425 F (218 C) for 18-22 minutes, but the sprouts won’t get as crispy.
*Inspired by Aba Restaurant and loosely adapted from The New York Times.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 serving Calories: 196 Carbohydrates: 24.9 g Protein: 6.5 g Fat: 9.8 g Saturated Fat: 1 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 288 mg Potassium: 570 mg Fiber: 5.9 g Sugar: 15.2 g Vitamin A: 884 IU Vitamin C: 96 mg Calcium: 71 mg Iron: 2.5 mg