Oven Roasted Brussels Sprouts with Berbere
Enjoy crispy and flavorful Brussels Sprouts with this 3-ingredient, easy oven-roasted Brussels Sprouts with Berbere recipe. I hope you and yours enjoy this easy and tasty side dish as much as we do.
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It’s that time of year when Brussels Sprouts on the stalk start popping up in the produce section of grocery stores. And, I cannot resist grabbing one.
To me, Brussels sprouts on the stalk seem to be more budget-friendly and fresher than packaged ones. And, it always amazes me how many sprouts there are on 1 stalk.
Recently, when I brought home a stalk of Brussels Sprouts, I used some to make these bacon braised Brussels sprouts, some to make this easy Christmas salad, and the rest to make these super easy Oven Roasted Brussels Sprouts with Berbere.
This recipe for Oven Roasted Brussels Sprouts with Berbere results in crispy sprouts that are packed with flavor.
I love this recipe as it’s…
- so easy to make,
- produces perfectly crispy Brussels Sprouts,
- so incredibly tasty, and
- can be made with only 3 ingredients!
What are the ingredients to make these Oven Roasted Brussels Sprouts with Berbere?
You will need:
- Fresh Brussels Sprouts,
- Extra-virgin olive oil, and
- Berbere.
And a tad bit of salt and pepper to taste.
What is Berbere?
Berbere is a spice that hails from Ethiopia and Eritrea. It is an aromatic blend of spices such as cumin, coriander, chili, garlic, cardamom, fenugreek, ginger, cloves, and nigella. Berbere is a spice blend that tends to differ in its composition, and some versions include spices such as rue and ajwain, which are less popular and harder to find here in America.
Berbere is incredibly aromatic and flavorful. It is not one of those spices that tend to scorch your tongue like a very hot sauce would do. To me, it seems to impart layers of smoky and delicious flavor to everything it is used in, from veggies (like this Black Eyed Peas saute) to meats.
I used to head to the Dekalb Farmers Market to get my hands on some Berbere, but lately, I have been ordering it from Amazon. But, you can make your own berbere too, using recipes like the one found here.
Substitutions for Berbere
Berbere can be substituted with a combination of a 1/4 tsp each of chili powder, garlic powder, ginger powder, dried basil, coriander powder, cardamom powder, ground cumin, smoked paprika, and ground coriander, in this dish. Any extra spice mix made using the above can be stored and used when you saute chicken or veggies nect.
If you happen to have Harissa or Ras el hanout in your pantry, these could be substituted for berbere in this easy Oven Roasted Brussels Sprouts recipe.
Instructions
This is such an easy, small-batch recipe.
- Once all the ingredients are gathered, preheat the oven to 425 degrees f or 218 degrees c.
- Gently tug the Brussels sprouts off the stalk to measure out about a cup and a half. Or if you are using packaged ones, then measure out the same. Wash the Brussels sprouts and dry them on a kitchen towel. Cut off any discolored bits on the ends. Then, cut the Brussels sprouts in half and place them, heaped up on, a sheet pan/baking sheet.
- In a small bowl, mix together the berbere and olive oil and drizzle that over the Brussels sprouts. Then, toss the Brussels sprouts in the berbere and oil mixture until each sprout is well coated. If you have time and prefer the cut side of the sprouts to be charred, make sure to turn the sprouts so the cut side is facing down on the sheet pan.
- Then place the sheet pan on the middle oven rack and roast the Brussels sprouts at 425 degrees for about 15-20 minutes or until their outer leaves and/or ridges are golden brown ridges.
- Remove from the oven and season with sea salt and pepper to taste.
- If desired, these Oven Roasted Brussels Sprouts with Berbere can be served garnished with chili flakes and fresh parsley or fresh cilantro.
A Few Tips:
When making this Oven Roasted Brussels Sprouts with Berbere, here are a few tips:
- Make sure that the oven is heated to 425 degrees f before placing these Brussels sprouts in it. The high heat helps keep the spouts crisp up.
- What I am about say next might make cleaning up hard, but, it has always helped me bake up perfectly crispy Brussels sprouts. And, that is to NOT use parchment paper or a silpat to line the baking sheet with. I have found that parchment paper seems to lead to sprouts that are more soggy than crisp. So skip the parchment paper and let your baking sheet do the work! Also- do not try to remove any over charred edges – these caramelized bits taste amazing!
- Use plenty of olive oil. Or, you could even use vegetable oil. The oil will help the sprouts get crispy and charred and not just soften in the oven.
- Season to perfection. Yes, salt and pepper would be good enough. But, why settle for good enough when you can have great tasting Brussels Sprouts? So, season with a generous amount of berbere (like this recipe does) or use harissa, or any combination of spices to jazz up your roasted Brussels sprouts!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Love Brussels Sprouts? Then check out these other recipes too:
Ingredients
- 1 1/2 cup fresh Brussels sprouts
- 2 tsp Berbere
- 1/3 cup Extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees f or 218 degrees c.
- Gather all the ingredients.
- Gently tug the Brussels sprouts off the stalk to measure out about a cup and a half. Or if you are using packaged ones, then measure out the same. Wash the Brussels sprouts and dry them on a kitchen towel. Cut off any discolored bits on the ends. Then, cut the Brussels sprouts in half and place them, heaped up on, a sheet pan/baking sheet.
- In a small bowl, mix together the berbere and olive oil and drizzle that over the Brussels sprouts. Then, toss the Brussels sprouts in the berbere and oil mixture until each sprout is well coated. If you have time and prefer the cut side of the sprouts to be charred, make sure to turn the sprouts so the cut side is facing down on the sheet pan.
- Then place the sheet pan on the middle oven rack and roast the Brussels sprouts at 425 degrees for about 15-20 minutes or until their outer leaves and/or ridges are golden brown ridges.
- Remove from the oven and season with sea salt and pepper to taste.
- If desired, these Oven Roasted Brussels Sprouts with Berbere can be served garnished with chili flakes and fresh parsley or fresh cilantro.
