Ethiopian Roasted Brussels Sprouts
Prep time
Cook time
Total time
These golden roasted sprouts are warm, spicy, and anti-inflammatory. They're also hard to stop eating! Vegan, GF, oil free.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Side Dish, Snack
Cuisine: Ethiopian
Serves: 2-3
Ingredients
- 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
Instructions
- 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.
Notes
These were the perfect amount of heat for me, but if you like more spice, feel free to add some cayenne powder.
This recipe also works well with other roasted vegetables, such as potatoes, cauliflower, and broccoli!
This recipe also works well with other roasted vegetables, such as potatoes, cauliflower, and broccoli!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/06/08/ethiopian-roasted-brussels-sprouts/