I've been experimenting with blending a handful of my favorite spices. I used the ingredients in this recipe and it was a hit! You can experiment with what you have, but these fresh spices did the trick for me!
Watch the instagram reel here!
savory brussels sprouts
The garlic chili blend I use in this recipe has no heat, it tastes almost like a smoked garlic. Mixing your spices well with the extra virgin olive oil is key and so is the freshly pressed garlic. Pine nuts pick up all those flavors.
½ cup extra virgin olive oil
1 tbsp garlic chili
1 tbsp oregano
1tbsp ground cumin
1 tbsp paprika
salt and pepper to taste
garlic cloves (at least 6 large)
1 lb fresh Brussels sprouts
½/ cup pine nuts (or pecans, pistachios, walnuts, cashews)
Preheat oven to 425.
Wash, trim and cut the Brussels sprouts in half. Set aside.
In a bowl, combine olive oil with spices and mix well. Squeeze the garlic through a garlic press and mix again.
Add the chopped Brussels sprouts and mix, making sure to thoroughly coat them with the spice mixture. Pour into a bowl and top with pine nuts. Place in the oven for 20 minutes or until golden. Serve immediately.