Egyptian roasted Brussels sprouts with honey & dukka

serves 4-6 as a side
difficulty easy
prep time 5mins (approx.)
total time 55mins (approx.)
main ingredient(s) Cabbage & Brussels Sprouts, honey, dukka

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When roasted they develop a delightful, nutty flavour and when honey and dukka enter the equation…well, all I can say is that anyone who doesn’t love Brussels sprouts is very likely to rethink after eating these.

Choose small sprouts with tightly packed leaves because they’re sweeter and they cook faster.


2 tablespoons olive oil
Salt and pepper
3 tablespoons fragrant honey, such as wild thyme
4 tablespoons dukka, available from specialty grocers or Middle Eastern stores
4 tablespoons hummus


Preheat oven to 180C.

Trim the sprouts and cut a small cross into each base. Put the sprouts in a baking tray, toss with oil and season. Place in the oven and roast for 45 minutes, shaking the tray occasionally.

When the leaves start to curl back and the sprouts are tender, take them out of the oven. Drizzle with the honey and toss with half the dukka while still hot.

Spread the hummus on a plate and pile the sprouts on top. Sprinkle the remaining dukka over the top and serve.

Comments & Reviews1

Linda Hill's picture
Linda Hill
Jun 23, 2012

Hi Karen,
I made this sometime ago for the family knowing they and myself are not fans of brussel sprouts. I was pleased to see none were pushed to the side of the plate. You can take this as a compliment. Thank you.

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