Roasted Brussels Sprouts with Dukka

Brussels sprouts tend to have a bad name with many Americans because we remember when they were only available frozen, and many mothers used to boil them and serve them with a little butter and salt. Kids love miniature things, so Brussels sprouts have a head start in popularity by looking like tiny little cabbage. Play up their nutty flavor by buying fresh ones, roasting them and sprinkling them generously with a handful of savory dukka.

Roasted Brussels Sprouts with Dukka

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    1 lb fresh Brussels sprouts, trimmed (if they are very large, halve them) Salt and pepper
    2 Tbs olive oil 1/4 cup Dukka (or more to taste)


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    • 1

      Preheat the oven to 400 degrees F. Bring a medium saucepan of salted water to a boil and cook the Brussels sprouts for 2 minutes. Immediately drain and rinse in cool water.

    • 2

      Turn the Brussels sprouts onto a rimmed baking sheet. Drizzle with the olive oil, sprinkle lightly with salt and pepper, and toss to coat.

    • 3

      Roast for 10 minutes, shaking the pan a couple of times. Remove from the oven, sprinkle with the dukka, and return to the oven for another 10 minutes, shaking the pan once or twice so the sprouts turn and brown on all sides. Serve hot.

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