Roasted Brussels Sprouts with Spiced Couscous

Brussels sprouts. One of those stereotyped foods that evokes images of kids screwing up their faces in disgust. Why does this adorable green have such a poor reputation? Not only does it taste delicious, but it’s unbearably cute. A literal miniature cabbage.

Brussels sprouts get their name from, of course, Brussels, Belgium. In German they’re more affectionately known as rosenkohl, or “rose cabbage.” In my small Chinatown kitchen, they’re roasted until just tender with a little salt, pepper, and olive oil.

Spiced Couscous with Roasted Brussels Sprouts


3/4 lb of brussels sprouts (about twelve large ones)
salt and pepper
olive oil
1/2 large onion, chopped
1 garlic clove, minced
1 1/2 cups leftover couscous
1 1/2 tsp. curry powder (more or less, depending on your taste)
1/2 tsp. cumin
Earth Balance vegan butter

For the sprouts:
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Rinse, trim the stems, and halve the sprouts. Make sure to trim any off-color leaves. (If any of the good leaves come off with the stems, toss them in the bowl with the rest of sprouts because they brown up into little crispy chips in the oven.)
4. Toss in a large bowl with a drizzle of olive oil, pepper, and salt, enough to coat each half.
5. Place each half cut side down on the baking sheet. Cook in the oven for about 15 minutes, or until the flat sides start to brown. They should be tender on the outside, but still a little crisp on the inside.

For the rice:
1. Heat a frying pan with a some olive oil on med/high heat. Once it’s hot, add the onions.
2. Cook the onions until they are tender and translucent, but not caramelized. The stiffness will add texture to the couscous.
3. Add the garlic and cook for about a minute.
4. Add the couscous, curry powder, cumin, salt, and pepper and incorporate with the onions and garlic.
5. Add a tablespoon of butter to give some moisture to the couscous. Cook for about two minutes and serve.


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