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  • Writer's pictureSophie Zuckerman

Slightly Spicy Brussels Sprouts

Add a little kick to your veggies! I don't know why Brussels sprouts got such a bad name for so long, if you cook them up to be beautifully crispy with a little bit of spice, they are a perfect side for any dish

Yields: 4 Servings


  • 1 lb small Brussels sprouts, trimmed and halved

  • 5 tablespoons of olive oil

  • 1 jalapeño, stemmed, seeded and minced

  • Pinch of red pepper flakes

  • 1 teaspoon of curry powder

  • 1/4 teaspoon of ground cumin

  • 2 tablespoons of Minna Harrisa

  • 1 teaspoon of freshly squeezed lemon

  • 2 tablespoons of fresh mint, roughly chopped

  • Kosher salt


1. Arrange Brussels sprouts in a single layer, cut side down, in a skillet large enough to fit everything comfortably.

2. Drizzle olive oil evenly over sprouts. Cover skillet, place over medium-high heat and cook until sprouts are bright green and the cut sides have started to brown, about 5 minutes.

3. Uncover and continue to cook until cut sides of sprouts are deeply and evenly

browned and a paring knife slides in with little resistance.

4. While the sprouts cook, combine jalapeño, red pepper flakes, curry powder, ground cumin, fresh lemon juice, a pinch of salt, and harissa paste in a small bowl.

5. Turn off heat, pour your sauce over the sprouts, and stir evenly to coat.

6.Transfer sprouts to a large plate, sprinkle with the fresh mint, and serve.

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