Last Updated on January 11, 2020 by Chef Mireille
Harissa Brussel Sprout Roast is an easy side dish with both Middle Eastern and Latin flavors. Quick and easy but oh so full of flavor!
With freshly made harissa and annatto oil, this side dish is a delicious compliment to any meal.
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When I was a child, brussel sprouts were not very popular here in the US. My first experience with brussel sprouts was when I was doing an internship at a theater company in college. There was a dinner scene in the play and so there was also frozen brussel sprouts on set as part of the dinner. After working a long day, I was starving and one of the cast members suggested I have some brussel sprouts, although they weren’t cooked. He said they tasted fine as is, once defrosted, as he popped them into his mouth.
I tried it and thought it tasted awful. It would be more than 10 years before I would every try brussel sprouts again. My best friend since we were 8 years old never liked vegetables and hardly ever ate any vegetables, other than potatoes or plantain. When she said she had discovered a love for brussel sprouts, I was amazed of all vegetables for her to like, it had to be those dreaded brussel sprouts. One night I was sleeping over her house and she made roasted brussel srpouts, and OMG no one was more shocked than I how much I loved them.
Brussel sprouts have become very popular in the last 10 years and now are often included in holiday meals. I am so happy these have been added to or in some cases, replaced the dreaded green bean casserole. I’m sorry, but that green bean casserole is another thing I don’t understand how people love it. Perhaps because I don’t have the nostalgia many people attach to it because with my Caribbean parents, that casserole was never part of our holiday meals. I have only ever had it when visiting other friends.
Anyway for those of you who love it, have at your Green Bean Casserole and I will dig into my Roasted Brussel Sprouts. I added some Latin and Middle Eastern flavors to this dish to create a globally inspired version that came out so delicious. Something about bacon and brussel sprouts – the two flavors marry so well. You almost always will find bacon included in brussel sprout dishes and I did the same here.
Although you can use regular oil, if you would like to find out how to make the annatto oil I used, see here.
Some of you might not have heard of culantro, which I used here in the mixed herbs. It is used a lot in Caribbean cooking. In Spanish speaking islands, it is often called recaito and in English speaking islands, it is often called shadoe beny.
People usually have strong feelings about cilantro, they either LOVE it or HATE it. If you love cilantro, you will love culantro even more. It tastes similar to cilantro, but with a stronger flavor. It is used to make sofrito and green seasoning.
It looks very different, with much larger leaves.
This is such an easy side dish to put together and stick in the oven. You can alter the herbs and spices as you prefer. I went a little Middle Eastern in the flavor profile. However, if you want to make it Italian, use rosemary, parsley and oregano instead. Add some chives and 5-spice powder if you want to go Chinese.
You can even make different versions of this same dish at your next party. Just change the flavor profile of each.
I have nut allergies, but if you would like to add a little crunch to it, you can add some toasted pecans or walnuts.
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Harissa Brussel Sprout Roast
- 1 lb. halved brussel sprouts
- 3 finely chopped garlic cloves
- 2 tablespoons finely chopped mixed herbs mint, cilantro, cilantro
- 1 tablespoon annatto oil
- 1 tablespoon harissa
- salt to taste
- 4 slices bacon chopped into lardons
- Preheat oven to 425 F.
- In a large baking tray, combine Brussel sprouts, garlic, herbs, oil, harissa and salt. Mix to toss everything together.
- Add bacon on top.
- Bake in oven for 30 minutes. Toss with a spoon.
- Bake for an additional 10 minutes.
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Oven roasted harissa brussel sprouts looks ultimate, with harissa and garlic went in it am sure this roasted brussel sprouts will definitely please my tastebuds. Well done.
they taste awesome!
Interesting to read about clauntro , the leaves look so big unlike the cilantro . Strange , even though there’s so much variation , the flavours are similar .
Brussel Sprouts taste delicious and with the flavours that you have used , must have tasted delicious .
yes – they taste very similar eventhough the two herbs look so different
I love brussel sprouts, but never tried it this way. The roasted ones look amazing. Next time I get a pack, I will try this roast version. I usually end up making poriyal just like cabbage.
yes roasted is delicious and you can put whatever flavors you want into it – so easy and no fuss too!
Rafeeda - The Big Sweet Tooth
Brussel sprouts look like mini cabbage to me… I seem to like it… the roast sounds very interesting with the harissa flavor… and an easy meal too!
yes that’s exactly what they are – little baby cabbages!
Baked Veggies are always yum. I love these brussels, it’s so perfect as a snack.
yes – absolutely
I love roasted brussel sprouts — they are like candy to me, I can snack on them ALL DAY. Your version sounds very flavorful with herbs and harissa. Never tried Culantro, even though I’ve seen it many times in the store – will buy it next time for sure.
You should – culantro has such an amazing flavor!
Interesting to know about culantro,even i didn’t like the taste of Brussels sprouts when I had it for the first time.Slowly started liking it,your version sounds inviting.
yes – I am now a big fan – roasted is a delicious and easy way to prepare them!
Such a yummy and healty indulge..love brussel sprout..
Yes I have now become a fan!
Wonderful to read about your experience with these brussel sprouts. We don’t get this in all places here and the only time I tasted it, I had cooked it in biryani and the whole dish tasted delicious. This roast surely sounds like a delicious snack to enjoy!
yes it’s easy and delicious to put together!
So nicely baked brussel sprouts, so tempting with spicy harissa just perfect for a spice-loving person like me!!
me too – I am a huge fan of harissa
I make brussel sprouts curry and soup but never tried roasting them. Looks too inviting
Brussel sprout roast tastes delicious even when kept to basic seasoning. Next time, i need to try it with herbs.
yes the herbs and harissa definitely add additional flavor.
Wow brussel sprouts and harrisa. I did once try brussel sprout but did not like it, but addition of harrisa in this recipe sounds yum. will give a try.
yes when combined with the right flavors brussel sprouts can be delicious!
I love all roasted vegetables and have come to like Brussel sprouts. Like cabbage they turn mushy in minutes but if roasted right they are delicious. This version sounds delicious. Bookmarked.
its taken me a while to warm up to brussel sprouts but now I like them
Brussels sprouts roast looks so delicious with herbs , Harrisa and with full of flavours.long time back I prepared it .
thank you -yes the harissa definitely makes a tasty difference
never had brussel sprouts or used them ! but I know this is a treat especially for those lookng for a savoury bake to go !
yes and you can adapt this recipe using different veggies as well. I often also cook broccoli and cauliflower in this way.
Such a delicious bake mireille, i have cooked with brusel sprouts once, i do get them here , but they are a bit pricey! love the flavors combination, a perfect dish on a party table
thanks – ooh they are so popular here at this time of year so very inexpensive
Haven’t tasted brussel sprouts as I have never seen it here, but I can well imagine how tasty these must be with harissa sauce.
they are basically like little mini cabbages.- so any member of cabbage family will work