I only made ½ of the Dukkah recipe and ended up using a little black sesame seeds since I ran out of regular. We loved the flavor it added to the Brussels sprouts! I’ve already been thinking of what other items we could use this spice on.
Dukkah-Crusted Brussels Sprouts
(Adapted from The Whole30 Cookbook by Melissa Hartwig)
For the Dukkah (Makes about 1 cup)
1/2 cup shelled pistachios
1/4 cup sesame seeds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
For the brussels sprouts
1 1/2 pounds Brussels Sprouts
3 tablespoons extra-virgin olive oil
Preheat the oven to 350 degrees F. Place the pistachios on a rimmed baking sheet and toast for 5 minutes;
add the sesames seeds, coriander, and cumin and toast for 5 minutes more, until the nuts are golden and the spices are fragrant. Remove from the oven and let cool (keep the oven on).
Place the pistachio mixture in a food processor an add the salt and pepper.
Pulse just until roughly chopped (do not over process). Let cool completely. Store the dukkah in an airtight container at room temperature for up to 1 week.
Increase the oven temperature to 400 degrees F. Trim the ends from the Brussels sprouts and remove any yellow outer leaves. Cut each sprout in half lengthwise and place them in a 10×15 inch baking pan.
Drizzle with the olive oil and toss to coat. Sprinkle with 3 tablespoons of the dukkah and stir to coat.
Roast for 20 minutes, stirring after 15 minutes, until the Brussels sprouts are golden brown and crisp on the outside and tender inside.