Roasted Brussel Sprouts
20 Min

Roasted Brussel Sprouts

Brussels sprouts are essentially tiny cabbages.  To me in many ways brussels sprouts are the perfect vegetable. They are filled with chlorophyll, the light absorbing miracle molecule that contributes vastly to healthy, glowing skin. They are high in fiber, antioxidants, vitamins and minerals but most important of all, they taste wonderful and are simple to prepare, especially in the oven. This simple marinade tinged with one of my favorite spices, ajwain, complements the earthiness of the tiny cabbage beautifully. Do not be alarmed by the amount of ginger, it is not only fantastic for your body, but tastes wonderful and elevates accompanying flavors. Roasting the brussels sprouts, despite putting large quantities of ginger, in a subtle way mellows the flavor and blends it easily with the petite cabbage.
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Cook Time

20 Minutes



Step 1
Preheat the oven to 400°F. Slice the brussels sprouts in half and toss with olive oil, red onion, serrano, and salt. Spread on a parchment paper lined sheet pan.
Step 2
Bake for 10 minutes then lower the heat to 300°F and cook for another 5 minutes. Take the Brussels sprouts out and add the currants, amchur, coriander seeds, and chopped cilantro.
Step 3
Can eat while hot or let cool for 30 to 60 minutes and serve. Add cheese and sesame seeds just before serving. 
1 pound Brussels sprouts
3 tablespoons olive oil
2 tablespoons red onion, chopped
1 serrano pepper, minced
1/2 teaspoon sea salt
2 tablespoons currants
1 tablespoon amchur
2 teaspoons crushed coriander seeds
3 tablespoons chopped cilantro
1/2 cup favorite cheese (optional)
1/4 cup sesame seeds (optional)

Notes & Variations

  • Add lemon zest.
  • Try toasted almond slivers instead of sesame seeds.
20 Min

Welcome to the roast of every vegetable in sight.

No mean jokes here, just a plethora of yummy veggies!

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