Dukkah Encrusted Brussel Sprouts

Dukkah Encrusted Brussel Sprouts

Dukkah Encrusted Brussel Sprouts

I love brussel sprouts and usually fry them in a blend of three oils with sesame seeds, like I did here, but today I roasted them in the oven. They turned out really great and were much less oily too.

I added Dukkah seasoning, which was recommended in my Nom Nom Paleo: Food for Humans cookbook and I just happened to have some on hand. Yay!

I bought my Dukkah at Trader Joe’s and found it online here. It’s normally reserved for putting in olive oil and dipping bread into it, but it adds a nice nutty crunch to already crunchy brussel sprouts. Enjoy!


Brussel sprouts, washed and cut in half

Olive Oil to coat

Dukkah seasoning (about 3 Tbsp.)


Wash and cut up sprouts. Mine were very large, like almost cabbage… LOL! and I had to cut mine in fours.

Drain well.

Put in a mixing bowl and drizzle with olive oil and toss well with your hands.

Sprinkle with Dukkah, and toss with hands until well coated. (Probably somewhere around 3 Tbsp.)

Bake in a baking dish at 400 degrees for 45 minutes.

Some of the leaves will brown and fall off, making brussel sprout chips. Yum! Hope you likey!


If you don’t have store bought Dukkah on hand, make your own like this:


1/3 cup- raw hazelnuts or almonds

1/4 cup- coriander seeds

2 Tbsp- cumin seeds

1/3 cup- sesame seeds

1/4 cup- shelled, roasted pistachio nuts


Roast nuts at 350 for 10-15 minutes.

Toast coriander seeds in a skillet for 1 minute. Remove to a bowl. Toast sesame seeds for one minute and remove to that bowl. Toast cumin seeds for one minute and remove to that same bowl.

Add your roasted nuts to the bowl of seeds. Cool slightly and then grind in small batches in a clean coffee grinder.

Keep covered in the refrigerator.

Pour some of this ‘magic powder’ on to any vegetable or fish or chicken… really anything, before cooking. Slurp!

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