Step 1

Preheat the oven to 400F and line a large baking sheet with parchment paper.

Step 2

With a paring knife, trim off the ends of the sprouts, then slice in half lengthwise, and pick off any loose outer leaves. Place the prepped sprouts into a large bowl.

Step 3

Add the oil onto the sprouts in the bowl and stir or toss with hands until throughly coated. Add the Harissa and salt, and stir until combined.

Step 4

Spread the Brussels sprouts onto the prepared baking sheet in a uniform layer. Garnish with freshly ground black pepper.

Step 5

Roast the sprouts for 20 minutes, then flip with spatula, and continue roasting for another 5-15 minutes until browned to your liking. I tend to "overcook" these because I like them crispy and charred (I usually brown mine more than the photos show). Smaller sprouts will brown faster than larger ones.

Step 6

Drizzle with a teaspoon or so of melted coconut oil and quickly toss to coat. This infuses with flavour and moistens them a bit after roasting. Sometimes I also sprinkle on toasted sesame seeds if I have some on hand. Taste and add another tiny pinch of salt, if desired, and serve immediately - the hotter the better.