Roasted Brussels Sprouts

The flavors & textures in this salad are outstanding, eaten hot or cold. 

makes ~4 cups


1 lb brussels sprouts

3 Tbsp EVOO

2 Tbsp red onion, chopped

1 serrano pepper, minced

½  tsp salt

2 Tbsp currants

1 Tbsp amchur

2 tsp crushed coriander seeds

3 Tbsp chopped cilantro

½  cup of your favorite cheese (optional)


    1. Preheat the oven to 400 F. Slice the brussels sprouts in half and toss with EVOO, red onion, serrano and salt. Spread on a parchment paper lined sheet pan. 
    2. Bake for 10 minutes then lower the heat to 300 F and cook for another 5 minutes. Take the brussels sprouts out and add the currants, amchur, coriander seeds and chopped cilantro. 
    3. Can eat while hot or let cool for 30-60 minutes and serve. Add cheese just before serving. 

    ideas / variations

    • Add lemon zest.
    • Try toasted almond slivers instead of sesame seeds.