Deeply roasted Brussels sprouts get a bright dressing of orange, lemon, and chili oil. Toasted almonds and coriander add nutty crunch and a fresh, herbaceous finish.
Brussels sprouts are plentiful, especially in autumn and winter. Their firm, slightly bitter flavor holds up well to high oven temperatures: the outer leaves brown, and the cut sides turn sweet and deeply roasted. Orange works well with them because its juice refreshes the bitterness without making the dish feel heavy. Lemon offers a sharper counterpoint; together, they make a dressing that keeps the warm vegetables lively.
The most important technique is to give the sprouts plenty of room on the baking sheet. Halve them and place them cut-side down on the metal in a single layer. If they’re crowded together, they’ll steam instead of developing browned edges. Pat wet sprouts dry if needed, and use a large baking sheet; roast them in two batches if necessary. The exact timing depends on their size, so check the color and doneness: a knife tip should slide into the thickest part without much resistance.
Toss the citrus with the Brussels sprouts as soon as they come out of the oven, just before serving. This lets the dressing soak into the warm vegetables while the roasted edges still have some bite. Chili oil adds heat and a spiced oil flavor; start with a small amount if the oil is hot and add more to taste. Cumin brings an earthy note that goes well with the citrus. Coriander adds freshness, while almonds provide a dry, crunchy contrast.
Unsalted almonds are best, so you can adjust the balance with salt yourself. No coriander on hand? Flat-leaf parsley is a milder alternative. You can replace the almonds with toasted pistachios or hazelnuts, though this will change the character of the topping. Serve the Brussels sprouts alongside roasted fish, or with grains such as couscous or bulgur for a meat-free meal. Chickpeas also go well; keep the citrus dressing separate until just before eating. Store leftovers covered in the refrigerator and, ideally, reheat them briefly in a hot oven. The Brussels sprouts will be softer and less crisp after storing.
Preheat the oven to 220 °C (200 °C fan). Line a large baking sheet with parchment paper.
Trim the Brussels sprouts and halve them. In a bowl, toss them with the olive oil, salt, and a few grinds of black pepper.
Arrange the Brussels sprouts on the baking sheet, cut-side down. Roast for 20–25 minutes, until the cut sides are dark golden brown and the sprouts are tender.
Meanwhile, toast the almonds in a dry skillet over medium heat, shaking the pan regularly, until lightly browned. Let them cool, then roughly chop.
Stir together the orange juice, lemon juice, cumin, and chili oil. Taste and add more chili oil if you like.
Gently toss the warm Brussels sprouts with the citrus-chili oil. Scatter the coriander and almonds over the top and serve immediately.
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