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!
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.
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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.