Oven Roasted Sweet Cacao Brussels Sprouts

by Amie on April 16, 2012

Growing up as a kid I really don’t recall us having Brussels sprouts often- but when we did I wasn’t a happy camper. For some reason these lil’ balls o’ fun are every child’s nightmare.

Kinda funny, isn’t it?

Everyone jokes about how Brussels sprouts are the epitome of all veggies- but I’m here to show you they can be the star of your table in no time- and your kids or husband or mother or daughter or dog or grandpa or neighbor will actually enjoy these.

Why? Well, let’s just start with the raw cacao- it’s raw chocolate and can be purchased at health food stores and Whole Foods Market. It’s amazing- and I’m a bit obsessed. But that’s between you and I.

Just sayin’.

I’ve made this dish every.single.day the past week.

I kid you not.

It’s a simple dish really- just Brussels sprouts mixed with olive oil, green tea and balsamic vinegar- then topped with a spicy n’ sweet blend of raw cacao, chili powder, black pepper, fresh rosemary, crushed red pepper, anise and ground macadamia nuts.

A million variations exist of this dish as we’ve all been served a roasted Brussels sprouts dish sometime in our lives. Haven’t we?

But I’m keeping it simple. And boy, is it ever delicious.

And you can use any extra Brussels sprouts to make this or this. You won’t regret it.

I promise.

These baked Brussels are covered in a delicious blanket of ground macadamia nuts, which add incredible flavor when paired with raw cacao and anise seeds.

It’s heavenly. And naturally sweet.

No added sugar.

Just a simple little veggie dish that’s sure to please your palate.

And leftovers are even better the next day; I actually enjoy eating these Brussels right out of the fridge – nice n’ chilled.

Then dipped into some hummus.

Go ahead; give it a shot.  I think you’ll love it.

Oven Roasted Cacao Brussels Sprouts

Gluten-Free and Vegan

Serves 2


  • 12 Brussels sprouts
  • 6 Cipollini onions
  • 1 cup green tea, brewed
  • 1 tsp. balsamic vinegar
  • 2 Tbsp. extra virgin olive oil
  • 1/4 tsp. chili powder
  • 1 cup macadamia nuts, ground
  • 1 tsp. anise seeds
  • 2 Tbsp. raw cacao
  • 1/8 tsp. crushed red pepper flakes
  • 2 Tbsp. fresh rosemary, finely chopped
  • 1/4 tsp. freshly ground pepper


  1. Preheat oven to 350 degrees F.
  2. Rinse Brussels sprouts and soak in a large bowl of water for 10 minutes.  Drain water, add onions, green tea, balsamic vinegar and olive oil to the bowl.  Gently toss to combine.  Add remaining ingredients; continue to toss until sprouts are full coated.
  3. Transfer mixture to the prepared baking dish.
  4. Bake for 25-30 minutes or until tender.
  5. Remove from oven; serve warm.
  6. Enjoy atop a salad, quinoa, rice or enjoyed alone as a snack served with toothpicks to dip into hummus.
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{ 15 comments… read them below or add one }

Cathy Simprini April 16, 2012 at 6:24 am

Amie, What else is mixed with the brussels sprouts? Are they mushrooms or onions? Your Mom is coming to visit next week and I want to try this as a side dish.


Amie April 16, 2012 at 12:48 pm

Those are cipollini onions! They’re delish…have fun with mom next week; enjoy! xoxo


mary fran | frannycakes April 16, 2012 at 12:31 pm

My favorite vegetable. with chocolate? (well cacao), You are one amazing woman Amie. Without a doubt.

I might even be able to get blondie to eat his vegetables with this recipe!

I had a great time seeing you this weekend – let’s for sure chat soon!


Amie April 16, 2012 at 12:45 pm

LOVED seeing you as well Franny!!! Love you so much; have a wonderful week and enjoy the sunshine. xxxooo


Jen April 16, 2012 at 3:55 pm

Hey Amie, what type of hummus do you recommend?


Amie April 16, 2012 at 5:59 pm

I like the brand Tribe Hummus…it’s one of my favorite brands….I also like Wild Garden Hummus too but it’s a tough brand to find in stores!


Deliciously Organic April 16, 2012 at 6:22 pm

Yum!! I love the addition of the cacao. So creative. Nice bright light in the photos! :)


Amie April 16, 2012 at 6:25 pm

Awe; you are so great. I love you and miss you so much already!!! xooxox Thanks darling; chat soon!


Val April 17, 2012 at 10:54 am

Wow, such an inventive combination of flavors. I would have never put green tea and cacao together much less roasted them with brussels sprouts. I bet a drizzle of truffle oil would really take this over the top!


Amie April 17, 2012 at 11:02 am

Thanks Val! The flavors are incredible in this dish. Let me know how you like it! Have a great day.


Jess @ Crunchy Hot Mama April 18, 2012 at 11:18 pm

These looks delicious! I have always been a huge fan of Brussels sprouts but this recipe takes it to another level :) I will have to try it very soon and see if baby girl approves.

PS-I met you at the Dallas GFAF Expo (I hate that I am just catching up on your blog) and hope you make it down again in September. Would love to meet up especially for the blogger’s conference since I am finally on the blogging bandwagon!


Amie April 19, 2012 at 10:23 am

Thank you so much Jess; LOVED meeting you in Dallas and hope to see you again there next year, as well! Enjoy this recipe and have a sunny day! xoox Hope your daughter enjoys these sprouts!


Amber April 19, 2012 at 3:39 pm

This looks just lovely! So creative!



Amie April 19, 2012 at 3:42 pm

Thank you Amber; enjoy darling and have a great night!


Jeanette April 20, 2013 at 9:19 pm

Love the idea of cooking with green tea, and the sweet and savory flavor combinations! I’d never think to use cacao with brussels sprouts – brilliant!


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