• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Devil Wears Salad
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Pairings
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Fall Salads
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Ingredient Pairings
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Plant-based Side Dishes

    Red Brussels Sprouts and Zhoug Sauce

    Published: Aug 12, 2021 · Modified: Aug 27, 2021 by The Devil Wears Salad

    Jump to Recipe

    Let the zhoug sauce do the talking as it forms the luxurious base for these gorgeous roasted red Brussels sprouts. This is the perfect side dish for the cooler months and let the warm spices and the spicy sauce give the winter chills the flick!

    Half served Red Brussels Sprouts and Zhoug Sauce with a black spoon this recipe
    Jump to:
    • Why You’ll Love This Side Dish
    • What is Zhoug Sauce?
    • How to Use Zhoug Sauce?
    • Is Zhoug Sauce Healthy?
    • Recipe Overview
    • Ingredients
    • Variations and Substitutions
    • Instructions
    • Great Mains for This Side Dish
    • Frequently Asked Questions
    • Recipe

    Why You’ll Love This Side Dish

    This zhoug sauce is out of this world, and I promise you that everyone around the table will be fighting to lick the sauce off the bowl. Zhoug sauce is so popular that you can just buy them as a condiment in a jar. But please do yourself a favour and make this cilantro sauce yourself.

    This salty, spicy and herbaceous sauce is also accompanied by some warm and earthy spices which you’ll find in cardamom and cumin. These ground seeds enhance the spicy sauce and don’t take over the flavours.

    Red Brussels sprouts are always such a treat in the autumn and winter months as they start to make an appearance.

    Their gorgeous purple-hued leaves and red veins don’t fade in colour when roasted, so it’s such a beautiful contrast against the vibrant green of the zhoug sauce.

    Red Brussels sprouts

    The Red Rubine Brussels sprouts or the Red Bull Brussels sprouts are equally suitable for this side dish or for our Roasted Purple Brussels Sprouts Salad.

    This side dish is easy to plate up, stunning to look at and truly delicious.

    Do yourself a favour and make an extra batch of zhoug sauce as I’ll guarantee you’ll want it for dinner the next night.

    What is Zhoug Sauce?

    Zhoug sauce is Yemen’s culinary gold! It is a spicy cilantro sauce made mainly with fresh cilantro leaves, aromatic ground spices and red pepper flakes.

    Many people have resembled it to a spicy version of an Argentinian chimichurri sauce or a Middle Eastern pesto in terms of the herbs and the consistency of the sauce itself. However, it is otherwise quite different.

    Zhoug is a Hebrew word, and it is known by many different names as the Yemenite Jews took this recipe to Israel in the 40s.

    Zhoug is now also an important condiment in Israeli cuisine. Some other names it is known by include sahawig, harif, mabboj, skhug, schug and sahowqa.

    The traditional name for zhoug in Yemen is Shawaig which in Arabic means to pestle or to crush.

    How to Use Zhoug Sauce?

    This spicy cilantro sauce is a popular condiment for many dishes, especially falafel and shawarma. It is usually also served with hummus on the side. Y

    ou can also have it with shakshuka, omelettes, stirred through scrambled eggs and used as a dip for bread or even used as a spread in a sandwich.

    You can mix it with Greek yoghurt to make a creamy version of zhoug, used on grilled fish, BBQed meats, stirred through some soup or simply eaten by the spoonful.

    For us, we love pairing gluten free zhoug sauce with roasted vegetables. Its versatility is endless as it can be paired with so many different vegetables that are grilled, roasted, blanched or even raw.

    Is Zhoug Sauce Healthy?

    Yes! Homemade authentic zhoug sauce is so healthy. Using fresh cilantro leaves and beautiful olive oil, this is a great Middle Eastern condiment to always have on hand.

    Recipe Overview

    Flavour/Texture: Nothing quite beats the bitter flavours of Brussels sprouts which I still maintain is only truly appreciated by an adult palette. The red Brussels sprouts are slightly sweeter than their green counterparts and completely delicious.

    The zhoug sauce is out of this world. It is salty, spicy and warm from those lovely ground cardamom and cumin powders. The cilantro is lovely and herbaceous, and certainly not obnoxious. I tested this spicy sauce on a cilantro hater and it passed with flying colours!

    The red Brussels sprouts are perfectly roasted. Test at the 15-minute mark for how soft it is. If you like your Brussels sprouts al dente with still a bit of crunch, 15 minutes will do. Maybe even less if they are quite small in size. Cook for longer if you like them soft.

    Ease: This is an easy winter side dish to make. Perfect for Christmas and thanksgiving, too, as it’s quick and fuss free. Just place the red Brussels sprouts in the oven and put everything else in the food processor, and blitz way.

    One of our best winter side dishes! This of course means you can add this recipe as part of your Thanksgiving side dishes or your Christmas side dishes.

    Time: A quick 20-minute side dish of which you can maximise your time and make the zhoug sauce ahead of time.

    Ingredients

    These are the ingredients you’ll need for Red Brussels Sprouts and Zhoug Sauce:

    Individually labelled ingredients for Red Brussels Sprouts and Zhoug Sauce Ingredients

    Red Brussels sprouts: During the cooler months, red Brussels sprouts start to make an appearance. Apart from their gorgeous colours, they are also sweeter than the green varieties, so grab some for a delicious side dish if you come across them.

    You can use any of the different Brussels sprouts varieties, such as the red rubine or red bull. Even the bright purple kind are absolutely stunning.

    Roasted Brussels sprouts are so incredibly easy to make in the oven. Just tossing it through some oil, and in the oven it goes!

    If you’re not big on Brussels sprouts but would like to incorporate into your diet more, it’s great to understand what goes well with Brussels sprouts. Our pairing guide will give you some inspiration.

    Avocado oil: A great vegetable oil to use that does not have overpowering tastes and does well in high heat. You can, of course, opt to use olive oil or extra virgin olive oil if you prefer.

    Cilantro leaves: We are looking for the leaves of the cilantro or cilantro only. To yield 1 ½ cups of cilantro leaves would take about 1 big bunch or 1 ½ medium sized bunches.

    This is an incredibly versatile cilantro sauce, so if you have extra, you can use this spicy sauce on a myriad of dishes. Such as beef or lamb.

    Jalapenos: Grab 3 even-sized jalapenos and remove the seeds. If you can take the heat, throw them into the food processor without the stem. This will give the cilantro sauce a big kick!

    Garlic cloves: 2 whole cloves are required for this spicy cilantro sauce—no need to chop them up. Just remove the skin. We’re using fresh garlic for this recipe to really give the zhoug sauce strong flavours.

    Salt: We’re putting in quite a bit of salt for the zhoug sauce. Not only is it spicy, but we like it salty! If you don’t think you’ll like it salty, add ½ the portion to begin with and dial it up if you think you may need more.

    Ground cardamom: You can easily find ground cardamom in the spice section of your supermarket. If you’re not familiar with this pod spice from the ginger family, you’re about to delve into a warm, aromatic and floral spice.

    Ground cumin: Love this nutty, peppery and warm spice used in recipes more than you would expect. If you only have cumin seeds in your pantry, bring out the mortar and pestle and grind to a powder form before adding them into the food processor.

    Red pepper flakes: Just adding additional spiciness into the zhoug sauce without adding flavour. But use the red pepper flakes in moderation if you happen to be feeding people who don’t take spice too well.

    Perhaps make the zhoug sauce without it first and then taste. Then, if you feel it could with more heat, add the red pepper flakes.

    Variations and Substitutions

    Don’t like cilantro: If you are not a fan of cilantro, please don’t dismiss this recipe altogether.

    This cilantro sauce is very strong in flavour from all the other ingredients, and you may enjoy it as a sauce instead of a herb on its own. You can tone down the cilantro by supplementing it with flat-leaf parsley.

    Red Brussels sprouts alternative: If red Brussels sprouts are not in season, regular green Brussels sprouts will be fine. If you don’t like Brussels sprouts, you can try broccoli, cauliflower, grilled cabbage or asparagus.

    Reducing spiciness: If you think that jalapenos will be too spicy even without the seeds, get some green chillies or peppers instead or omit the chilli flakes from the recipe. This recipe is just the right amount of heat so adjust accordingly.

    Reducing salt intake: This recipe is on the salty side. Half the salt portion if you don’t like things too salty. You can always add more salt after if you need to.

    Lemon: Traditional zhoug sauce doesn’t call for lemon, but if you love your lemon flavours, a quick squeeze of lemon juice or even perhaps some lemon zest will work well with this recipe.

    Instructions

    Step by step instructions for making Red Brussels Sprouts and Zhoug Sauce.

    Preheat the oven to 200°C or 400°F.

    Cut the red Brussels sprouts in half. Coat with 1 tbsp of avocado oil and a pinch of salt. Place on a parchment-lined baking dish and bake for 15 minutes.

    Collage of 2 photos for how to prepare red Brussels sprouts for roasting
    Collage of 2 photos for how to prepare red Brussels sprouts for roasting

    Pick the leaves off the cilantro.

    Cut the jalapenos in half lengthways and remove seeds.

    Remove the skin off the garlic cloves.

    In a food processor, add the fresh cilantro leaves, jalapenos, garlic, salt, ground cardamom, ground cumin, chilli flakes and ½ cup olive oil. Blitz until pureed and well combined.

    Collage of 2 photos for how to prepare chilli basil oil

    Place the zhoug sauce onto a shallow bowl.

    Place roasted red Brussels sprouts on top.

    Season with pepper to taste and serve.

    Great Mains for This Side Dish

    How to serve up Red Brussels Sprouts and Zhoug Sauce.

    For a vegetarian feast, try this tomato and courgette mozzarella bake which has a rich tomato sauce, delicate layers of courgette, a creamy topping and oodles of gooey, rich mozzarella.

    Otherwise there is always this delicious spinach stuffed flounder or pan seared chicken breast using simple ingredients and remains juicy. Perfect pairing for that zhoug sauce!

    Frequently Asked Questions

    What is the traditional way of preparing zhoug sauce?

    The traditional Yemeni method of making zhoug sauce is by using two stones. There is a larger stone called the marha, which is essentially the base on which the ingredients are placed.

    Then there is a smaller stone called the wdi, which is held in the palm of your hand that does all the work and crushes all the ingredients together. This would translate to the modern-day mortar and pestle.

    What is ground cardamom?

    Cardamom is a spice that comes in the form of a pod from the ginger family. Ground cardamom is essentially dried cardamom pods that have been ground to powder form.

    Cardamom is warm, bitter, citrusy and earthy. It has an incredibly unique taste and can be used in both sweet and savoury dishes. And because their taste is so unique, there is no close substitute for this spice, so if a recipe calls for it, it is best to procure it to add to the flavours.

    Should Brussels sprouts be pink inside?

    The purple or the red variety of Brussels sprouts are a little pink on the inside. Especially the Red Rubine or the Red Bull Brussels sprouts.

    How can you tell if Brussels sprouts have gone bad?

    The first way to tell if Brussels sprouts have gone bad is their appearance. Should there be any discolouration of the leaves or the stem where it’s gone a bit brown, then it’s time to toss them out.

    Bad Brussels sprouts will also be a bit slimy on the exterior while emitting a foul smelling odour. They will also have this shrivelled look about them instead of being fresh and vibrant.

    Can I make this side dish in advance?

    The zhoug sauce can be made in advance and will keep in the fridge for 3 days. As this is a warm side dish, the red Brussels sprouts will have to be timed when you’re ready to eat, so this aspect can only be prepared in advance but not cooked ahead of time.


    What a fantastic way to amp up a simple Brussels sprouts side dish. The green sauce is so vibrant in colour and makes for the perfect backdrop against the red Brussels sprouts. This remains as one of our favourite dairy free side dishes.

    Even non-Brussels sprouts fans may just enjoy it when slathered with the spicy zhoug sauce. Trust me when I say this homemade sauce will change your life!

    That’s all!

    More Plant Based Side Dishes

    • Bombay Aloo in a skillet with a black spoon on blue napery
      Bombay Aloo [Bombay Potatoes]
    • Saltbush, Purple Beans and Garlic Oil in a pink plate with freshly sliced bread on soft pink tablecloth
      Saltbush, Purple Beans and Garlic Oil
    • Swede Mash and Fried Garlic in a saucepan with a bulb of garlic and whole swede on the side
      Swede Mash and Fried Garlic
    • Korean Soybean Sprout Side Dish - Kongnamul Muchim in bowl with chopsticks on grey tablecloth
      Korean Soybean Sprout Side Dish – Kongnamul Muchim (콩나물 무침)
    Red Brussels Sprouts and Zhoug Sauce in a black bowl

    Follow us on Facebook, Pinterest, Instagram and Twitter for the latest updates!

    Recipe

    Red Brussels Sprouts and Zhoug Sauce in a black bowl
    Print Recipe
    5 from 47 votes

    Red Brussels Sprouts and Zhoug Sauce

    Let the zhoug sauce do the talking as it forms the luxurious base for these gorgeous roasted red Brussels sprouts. This is the perfect side dish for the cooler months and let the warm spices and the spicy sauce give the winter chills the flick!
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: International
    Diet: Gluten Free, Vegan, Vegetarian
    Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Plant-Based, Vegan, Vegetarian
    Servings: 4 people
    Calories: 311kcal
    Author: Amy Chung

    Ingredients

    • 16 red Brussels sprouts
    • 1 tbsp avocado oil
    • 1½ cup cilantro, leaves only
    • 3 jalapeno
    • 2 garlic clove
    • 1 tsp salt
    • ½ tsp cardamom powder
    • ½ tsp cumin powder
    • ½ tsp chilli flakes
    • ½ cup olive oil
    • pepper, to taste

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    • Preheat the oven to 200°C or 400°F.
    • Cut the red Brussels sprouts in half. Coat with 1 tbsp of avocado oil and a pinch of salt. Place on a parchment-lined baking dish and bake for 15 minutes. Longer if too al dente.
    • Pick the leaves off the cilantro.
    • Cut the jalapenos in half lengthways and remove seeds.
    • Remove the skin off the garlic cloves.
    • In a food processor, add the cilantro, jalapenos, garlic, salt, ground cardamom, ground cumin, chilli flakes and ½ cup olive oil. Blitz until pureed and well combined.
    • Place the zhoug sauce onto a shallow bowl.
    • Place roasted red Brussels sprouts on top.
    • Season with pepper to taste and serve.

    Notes

    • If you are not a fan of cilantro, please don’t dismiss this recipe altogether. This cilantro sauce is very strong in flavour from all the other ingredients, and you may enjoy it as a sauce instead of a herb on its own. You can tone down the cilantro by supplementing it with flat-leaf parsley.
    • If red Brussels sprouts are not in season, regular green Brussels sprouts will be fine. If you don’t like Brussels sprouts, you can try broccoli, cauliflower, grilled cabbage or asparagus.
    • If you think that jalapenos will be too spicy even without the seeds, get some green chillies or peppers instead or omit the addition of the chilli flakes. This recipe is just the right amount of heat so adjust accordingly.
    • This recipe is on the salty side. Half the salt portion if you don’t like things too salty. You can always add more salt after if you need to.

    Nutrition

    Calories: 311kcal | Carbohydrates: 9g | Protein: 3g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Sodium: 609mg | Potassium: 371mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1169IU | Vitamin C: 79mg | Calcium: 45mg | Iron: 2mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

    Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

    Don’t want to miss out on a recipe? Feed your FOMO and we’ll deliver it into your inbox!

    Disclaimer: This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.

    « Healthy Green Goddess Dressing
    Baby Cucumber and Golden Berry Salad »

    Reader Interactions

    Comments

    1. Sloan

      August 19, 2021 at 7:19 am

      5 stars
      Great way to jazz up roasted Brussels sprouts

      Reply
      • The Devil Wears Salad

        August 19, 2021 at 2:30 pm

        It sure is! And that zhoug sauce is a winner. It goes with so many things.

        Reply
    2. Tania Sheff

      August 19, 2021 at 2:21 am

      5 stars
      I absolutely love Brussel’s sprouts and this recipe! Would recommend!

      Reply
      • The Devil Wears Salad

        August 19, 2021 at 2:29 pm

        We’re big Brussels sprouts fans too! Thanks!

        Reply
    3. Chef Dennis

      August 17, 2021 at 6:57 am

      5 stars
      My family really loved this!

      Reply
      • The Devil Wears Salad

        August 19, 2021 at 2:27 pm

        Glad they did!

        Reply
    4. amanda

      August 17, 2021 at 2:01 am

      5 stars
      This is such a good recipe, I love of the flavors together!

      Reply
      • The Devil Wears Salad

        August 19, 2021 at 2:27 pm

        Thank you!

        Reply
    5. Kayla DiMaggio

      August 16, 2021 at 10:24 pm

      5 stars
      I had never heard of zhoug sauce before but it is so delicious! Loved these brussel sprouts!

      Reply
      • The Devil Wears Salad

        August 19, 2021 at 11:24 am

        Isn’t it just? Such a fantastic sauce to have on almost everything!

        Reply
    6. Jen

      August 16, 2021 at 1:15 pm

      5 stars
      Glad to have found this recipe! Im a big cilantro fan and will try this.

      Reply
      • The Devil Wears Salad

        August 19, 2021 at 11:23 am

        You’ll love it! We can stop eating it!

        Reply
    7. Michelle | Taste

      August 16, 2021 at 11:31 am

      5 stars
      I love the combination of spices in this dish. So much flavor!

      Reply
      • The Devil Wears Salad

        August 19, 2021 at 11:23 am

        You are right on the mark there! The flavours are strong and punchy.

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • crunchy noodle salad with wombok in a round grey bowl with serving spoon on the right
      Crunchy Noodle Salad with Cabbage
    • fennel courgette salad on a white plate in the middle with a smaller black plate filled with salad on the top left corner
      Courgette Salad with Fennel and Citrus
    • Grilled Little Gem Salad with Tahini Ranch Dressing served on a white plate over grey napery
      Little Gem Salad with Vegan Ranch Dressing
    • White Asparagus Salad Recipe on a grey plate with blue napkins and a bunch of parsley in the background
      White Asparagus Salad Recipe
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • Sous Vide Pork Tenderloin Salad surrounded by fresh feijoas and fall leaves
      Sous Vide Pork Tenderloin Salad
    • 2 serves of Baked Tempeh Salad on a grey plates
      Baked Tempeh Salad
    • brown mushrooms marinated in parsley, shallots, garlic, chilli flakes and vinegar served in a bowl with spoon on the side
      Quick Pickled Mushrooms Recipe
    • a bowl of freekeh grain salad with roasted beetroot and spiced sumac dressing drizzled on the side. Using gold fork and spoon to serve.
      Freekeh Grain Salad with Preserved Lemons
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • Watercress Salad with Apple and Pear in a grey bowl with cheese and bread on the side
      Watercress Salad with Apple and Pear
    • Creamy Cucumber Avocado Salad on a grey plate with black cutlery and grey napkin
      Creamy Cucumber Avocado Salad
    • Spicy Asian Chicken Salad in a grey bubble plate
      Spicy Asian Chicken Salad
    • hand holding spoon scooping chickpea salad from a beige plate with a small bowl of salad, lemons and feta around the plate.
      Chickpea Salad with Feta
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • soba noodles, pearl mushrooms, edamame, spring onions, cilantro and sesame seeds served in a grey bowl with fork on side
      Pearl Oyster Mushroom Noodle Salad Recipe
    • pear arugula salad on large grey plate next to a bowl of candied walnuts and arugula
      Pear Arugula Salad with Candied Walnuts
    • a plate of Waldorf salad with gold fork and spoon serving, a smaller bowl of salad and two bread rolls at the top of the plate.
      The Best Waldorf Salad Recipe
    • Vegan Couscous Salad with Blistered Tomatoes on a blue plate served with fresh basil and lemon on the side
      Vegan Couscous Salad with Blistered Tomatoes

    Footer

    The Devil Wears Salad Favicon

    About Us
    Accessibility Statement
    Privacy Policy
    Terms of Use
    Work With Us

    Facebook
    Instagram
    Pinterest
    Twitter

    ↑ back to top

    Copyright © 2022 The Devil Wears Salad