These roasted Brussels sprouts make for an excellent side dish and pair well with pork or chicken, or as I did, with braised short ribs.
Head straight on to the recipe for Roasted Brussels Sprouts With Coffee And Cumin Carrots ♥
Coffee has been integral to the sanity of the Van der Wat family for many years. We’ve come a long way from shipping coffee from a roastery in Port Elizabeth and brewing it in an old Krups filter machine. Now I co-own my own roastery, Roast Re:public, which roasts great coffee and half of the profits go directly to schools in rural areas. Our father now has a full barista setup and trades at markets and shows. It’s only natural that we’d incorporate coffee into our cooking. We’ve recently discovered that cumin, one of our favourite spices, complements coffee wonderfully. – Leandri
Brussels sprouts and carrots are a regular feature in my kitchen and so I am always looking at new ways to serve them. I just love the baby rainbow carrots that I can get at my local store but I don’t usually buy them unless I have something specific to make with them. The recipe calls for the Brussels sprouts to be deep fried, and you can certainly do that if you want to. But, I am not a huge fan of deep frying anything. More to do with the fact that I will only use the oil once and I find it such a waste. Of course, the dogs don’t agree with me as I filter the oil and add it to their meals. I also love cumin so that made choosing this recipe to test from Two an easy choice. I had beef short ribs that I intended braising for dinner and I knew that the coffee flavour would enhance the dish if I served it all together, and I was not wrong. You do not have to serve these with a casserole as they are perfect as a side dish to roast chicken and can be served cold with a honey vinaigrette as a salad.
Roasted Brussels Sprouts
- 30 small Brussels sprouts cut in half
- Olive oil for drizzling
- 13 baby carrots, scrubbed and trimmed
- 2.5 mls cumin seeds
- 20 g honey
- 7.5 mls lemon juice
- 15 mls coarsely ground roasted coffee beans
- 1 generous pinch flaked salt, plus extra for the water
- Preheat the oven to 220° Celsius
- Place the Brussels sprouts into an oven proof dish and drizzle with olive oil
- Cook for 15 minutes and remove from the oven
- Half fill a medium sized saucepan with water
- Bring to the boil and add a good pinch of salt
- Blanch the carrots for 4 minutes
- Remove and place into a bowl of ice water
- Leave to cool and then drain off the water
- Set the carrots aside on some paper towel to dry
- Place the cumin seeds into a frying pan
- Toast on a high temperature until you can smell the cumin
- Reduce the temperature to a medium heat and add the honey, lemon juice and coffee grounds
- As soon as the honey starts to bubble add the carrots
- Cook for 1 minute and then remove from the heat
- Add the carrots to the Brussels sprouts and sprinkle with the salt flakes
- Give them a good toss before serving
Click on the links for conversions and notes.
The recipe called for me to drizzle over the remaining honey in the frying pan over the carrots, but there was none left in the pan. I decided that I would serve my vegetables as a side dish for my braised beef ribs. I tossed them into the gravy from the ribs to give them a good coating, and to meld the flavours together.
Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.
What I blogged March 21:
- two years ago – Out And About
- three years ago – Black Bean Salsa
30 thoughts on “Roasted Brussels Sprouts”
Ooh what wonderful flavours you’re talking about here Tandy! Roasted Brussels sprouts, carrots and short ribs with cumin? Heaven!!
Thanks, it was heavenly indeed 🙂
We are big fans of roasted brussels sprouts, especially when they are roasted in some balsamic vinegar.
That is a great idea for me to try this week 🙂
This sounds so intriguing with the coffee and the cumin, great sounding recipe!
It was really good!
Wow! Roasted coffee beans, so creative. Carrots and Brussels sprouts are big for us too.
I love both the vegetables Laura 🙂
Oh wow, this side dish looks like my ideal recipe! Carrots, brussels sprouts, and cumin? Sign me up!
I roast brussel sprouts almost daily. Can’t wait to try this with coffee!
Hope you enjoy them Tammy 🙂
I don’t think I could convince Peter to eat B. Sprouts, but it does look like a delicious recipe. Thanks for sharing, Tandy.
It is a pity you cannot get him to try this Liz xox
Carrots and Brussels Sprouts is a nightmare scenario dish for me. I couldn’t detest them more! I do like the sound of the coffee/cumin pairing though and could see it used as a rub or dressing on other dishes to good effect. Having made my first statement, I’ve pinned that top picture as it looks amazing.
I am so sorry that these are your worst vegetables! But, the flavours work well together so try them as a meat rub 🙂
Every time when I come here I find such good receipes!
Good job again!
Thank you so much!
Hi Tandy, we are big fans of Brussels sprouts and I am always looking for new ways to prepare them, sounds delicious!!!
Thanks Cheri, hope you enjoy these!
I love roasted vegetables. It’s healthy and tasty. I’m not a big fan of brussels sprouts but I’m sure this recipe will work with other vegetables.
It will work with anything you prefer 🙂
I think brussels sprouts taste their best when roasted. Love your beautiful looking veggies and the recipe sounds amazing!
Thanks Nancy 🙂
Oh wow – I don’t think I’ve ever used coffee grounds like this before – so intrigued and so looking forward to trying this! Thanks Tandy!
hope you enjoy it!