These bright and flavorful Ethiopian Roasted Brussels Sprouts are my second roasted Brussels sprouts post in my series of 3. The first post was for “Cheesy Roasted Brussels Sprouts,” which are great for kids and people who enjoy savory, non-spicy foods. But these Ethiopian roasted sprouts are perfect for people like me who like lots of flavor with a little kick. And since I’m always finding new ways to add turmeric to my diet for its anti-inflammatory properties, I added some of that too!
For more information about the benefits of turmeric, plus a recipe for turmeric ginger & lemon shots, click HERE!
My absolute favorite way to cook Brussels sprouts is to roast them on a baking sheet at 400 degrees for roughly 12 minutes. I’ve found that they cook much faster without oil than with oil — bonus!
This Ethiopian roasted sprouts recipe is so simple, you may want to make it every week! All you need is a baking pan, oven, and a bowl for tossing the sprouts in the spice sauce. Just whisk together the ingredients for the sauce, toss the sprouts in it, spread them out on a baking sheet, then roast! In just a few minutes you’ll be standing over the hot pan, shoving Brussels sprouts into your mouth like they’re candy. You may not be able to stop!
If you’re not familiar with Ethiopian spices, I highly recommend purchasing or making Berbere, a common Ethiopian spice blend that adds warmth, color, and a little heat to foods. It’s great in lentils, beans, potato dishes, etc. I really should use it more often!
- 1½-2 cups Brussels sprouts, ends trimmed, large sprouts cut in half
- 2 T. tahini (sesame paste)
- 3 T. warm water
- ½ t. minced garlic
- ⅛ tsp. ground turmeric
- ¼ tsp. sea salt
- ½ tsp. Berbere
- Black pepper to taste
- Squeeze fresh lemon juice
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone mat. Prep sprouts and set aside.
- In a medium bowl, whisk together remaining ingredients. Toss sprouts in the spice sauce until evenly coated, then spread them out cut-side down on the baking sheet.
- Bake about 8 mins, then flip them and bake them about 4 more mins until golden and slightly crispy. Don't over-bake them, or they will taste bitter.
- Allow to cool 2-3 mins, then serve warm.
This recipe also works well with other roasted vegetables, such as potatoes, cauliflower, and broccoli!
Now I’m craving these beauties!
If you love Ethiopian flavors, also try my Ethiopian Stuffed Cabbage!