Roasted Brussels Sprouts with Harissa

I love Brussels sprouts but to be honest, I don't go out of my way to pick them up at the grocery store.  They take a little work to clean but most of all, they never seem to be fresh.  Today I took my kids to Costco and while we were in the frigid refrigerator section (their favorite section of the store), I glanced over at the sprouts.  To my surprise, they were fresh!  No moldy ends or discolored leaves!  I threw a bag of sprouts into the cart and figured I would come up with some way to prepare them in a day or two.  While in the car, I kept asking my adorable children if either of them had passed gas.  They are usually pretty honest (and proud) about that sort of thing so I dropped it even though our car smelled to high heck!  When we arrived home and I began unloading the car, I quickly realized who/what the culprit was....the Brussels sprouts!  Of course!  I made the decision to get them in the oven as soon as I could because the last thing I wanted to deal with was a stinky fridge.  After glancing around the kitchen, I picked up my old standby, harissa.  I could seriously put harissa on everything and anything.  For those that don't know, harissa is a North African and Middle Eastern hot pepper sauce.  You can use it as a condiment or add it to dishes in the cooking process.  I feel like the roasting process intensifies and deepens the flavor of the harissa.  I have yet to make my own but I definitely plan on doing so in the future.  In the meantime, I have come across a couple of brands that have become my favorites.  I hope you enjoy this new take on Brussels sprouts!

Roasted Brussels Sprouts with Harissa

2 lbs. of fresh Brussels sprouts, outer layers removed and stems trimmed (halved if they are huge)
3-4 Tbsp. of harissa (I used Piquant Harissa)
extra virgin olive oil for drizzling
Himalayan salt
crumbled feta cheese
honey, for drizzling
fresh mint, chiffonade

Preheat your oven to 400 and line a jelly roll pan with parchment paper (easier clean up at the end).  Toss the sprouts with the harissa, olive oil, a pinch of salt, and spread them out in a single layer on the pan.  Roast them for 20 minutes and then stir them a bit so that they get crispy on all sides.  Roast for another 20 minutes, until they are nice and crispy on the outside but not dried out inside.  For serving, garnish with feta, a drizzle of honey and fresh mint.  Enjoy! 

Photos by Becky Loves Cooking
Recipe by Becky Loves Cooking


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