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.