Harissa Brussel Sprout Roast

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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.

Roasted Brussel Sprouts with Harissa and Bacon

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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.

Culantro

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.

Sprouts LR 1

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.

Roasted Brussel Sprouts

I have nut allergies, but if you would like to add a little crunch to it, you can add some toasted pecans or walnuts.

How to make Roasted Brussel Sprouts with bacon and harissa

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Roasted Brussel Sprouts with Harissa
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Harissa Brussel Sprout Roast

Harissa Brussel Sprout Roast is an easy side dish that is so full of flavor!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dishes
Cuisine: Continental
Servings: 4

Ingredients

  • 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

Instructions

  • 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.

Notes

Go easy on the salt because the bacon is salted.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Vaishali Sabnani

    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 .

  2. Gayathri Kumar

    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.

  3. Pavani

    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.

  4. Nalini

    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.

  5. Srivalli

    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!

  6. Renu

    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.

  7. Varada

    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.

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