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Small Batch, Grand Flavor • Est. 1995

Kaffe Baharat Sheet Pan Brussels

Kaffe Baharat Sheet Pan Brussels

Caught a whiff of our newest blend, Kaffe Baharat, and inspiration struck—Brussels sprouts and this mix were destined to be together. The earthy tones from turmeric, toasted cumin, and paprika begged for a companion that was tangy, bright, and sweet. Cue the entrance of pomegranate, two ways! Pomegranate molasses and the bejeweled seeds. I was confident its fruity notes would play beautifully with the urfa biber, rich coffee, and spicy ancho chile in the blend. This side dish is proof that simplicity can be both complex and easy.

 

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 ½ teaspoons Pacific flake salt
  • 2 teaspoons Kaffe Baharat
  • 1 lb Brussels sprouts, cleaned and cut into bite-size pieces
  • 2 tablespoons pomegranate molasses
  • ¼ cup pomegranate seeds

Directions

  1. Set the oven to 375°F.
  2. In a large bowl, combine olive oil, Pacific flake salt, and Kaffe Baharat. Mix well. Add the cleaned Brussels sprouts to the mixture, hand-tossing until the sprouts are evenly coated.
  3. Evenly lay the coated Brussels sprouts on a sheet pan.
  4. Bake in the preheated oven for 15 minutes. For the finishing touch, switch to a low broil for 2-4 minutes to make the Brussels sprouts golden and crispy. Keep a close eye on them during this step.
  5. Straight from the oven, drizzle pomegranate molasses over the roasted Brussels sprouts and toss with fresh pomegranate seeds to ensure a burst of flavor in every bite.
  6. Plate the Kaffe Baharat Sheet Pan Roasted Brussels Sprouts and serve them warm, enjoying the delightful combination of savory spices and sweet pomegranate.
Tags: African Coffee Fruit Kaffe Baharat Middle Eastern Sheet Pan Meal Vegan Vegetarian Veggies
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Recipe Details

Yields
4.0 servings
Prep Time Cook Time Total Time
13 min 18 min 31 min

What You'll Need

cutting board, knife, large bowl, sheet pan

Get the Spices

Kaffe Baharat
Kaffe Baharat

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