Roasted brussels sprouts
roasted brussels sprouts with chickpeas and harissa
By:
Published:
26 Jun 2025
I remember the first time I tried brussels sprouts. It was at a holiday dinner, and honestly, they were boiled to oblivion and tasted…well, let's just say they weren't my favorite. Fast forward a few years, and I discovered the magic of roasting them! Roasting brings out their natural sweetness and gives them a delightful crispy texture. That's why I'm beyond excited to share this recipe for Roasted Brussels Sprouts with Chickpeas and Harissa. This isn't your grandma's brussels sprouts recipe; it's a flavor explosion that will convert even the most skeptical eaters. It's a dish that feels both healthy and indulgent, which, in my book, is a major win.
What makes this recipe special? The combination of the slightly bitter brussels sprouts, the nutty chickpeas, and the spicy harissa paste creates a symphony of flavors that dance on your tongue. The lemon-tahini dressing adds a creamy, tangy element that ties everything together beautifully. Trust me, this is a dish you'll want to make again and again. This recipe is super versatile too! Don't have harissa paste? No problem! Use sriracha or your favorite chili paste instead. Feel free to add other veggies like red onion or bell peppers for extra flavor and nutrients. Get creative and make it your own!
Required Equipments
- Baking Sheet
- Large Bowl
- Small Bowl
- Whisk
- Spatula
Roasted Brussels Sprouts with Chickpeas and Harissa: Frequently Asked Questions
Roasted Brussels Sprouts with Chickpeas and Harissa
These Roasted Brussels Sprouts with Chickpeas and Harissa are a flavorful and healthy side dish that's easy to make! Crispy brussels sprouts, roasted chickpeas, spicy harissa, and a tangy lemon-tahini dressing create an unforgettable culinary experience.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is key for getting those crispy edges on the brussels sprouts and chickpeas.
- Wash the brussels sprouts thoroughly under cold water. Pat them dry with paper towels. This helps them to roast instead of steam.
- Trim the ends of the brussels sprouts and halve or quarter them, depending on their size. You want them to be roughly the same size for even cooking.
- In a large bowl, toss the brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon of harissa paste, ½ teaspoon of cumin, ½ teaspoon of coriander, and a pinch of salt and pepper. Make sure everything is well coated.
- Drain and rinse the canned chickpeas. Pat them dry with paper towels. This will help them get nice and crispy in the oven.
- In a small bowl, toss the chickpeas with 1 tablespoon of olive oil, ½ teaspoon of harissa paste, and a pinch of salt and pepper.
- Spread the brussels sprouts and chickpeas in a single layer on a baking sheet. Avoid overcrowding the pan, or they will steam instead of roast. If needed, use two baking sheets.
- Roast in the preheated oven for 20-25 minutes, or until the brussels sprouts are tender and slightly charred, and the chickpeas are crispy. Flip them halfway through for even roasting. Keep an eye on them, as ovens vary!
- While the brussels sprouts and chickpeas are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 tablespoon of water, 1 clove of minced garlic, and a pinch of salt. Add more water if needed to reach your desired consistency. I sometimes like a bit of honey, too.
- Once the brussels sprouts and chickpeas are roasted, remove them from the oven and let them cool slightly.
- Transfer the roasted brussels sprouts and chickpeas to a serving bowl. Drizzle with the lemon-tahini dressing and garnish with fresh parsley or cilantro, if desired. I once tried this with a sprinkle of toasted sesame seeds, and it was delicious!
- Serve immediately and enjoy! This dish pairs perfectly with grilled chicken, fish, or as a flavorful side to any meal. It’s also great on its own as a light lunch or snack.
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 10g
Fat: 13g
Carbohydrates: 30g
Fiber: 8g
Calcium: 80mg
