Red Chermoula Roasted Brussels Sprouts

Michael Crupain, MD, MPH

If you’ve never heard for red chermoula (sometimes spelled charmoula), you’re not alone. I only learned about it recently. But today is your lucky day, because this sauce is going to change your life. I first tried is a few months ago when visiting a friend in LA at a restaurant called Botanica. I’ve been wanting to eat there for a very long time and it did not disappoint. The restaurant has a vegetable centric menu and every dish we had was outstanding—and we ate a lot. One of my favorites was long beans with red chermoula and garlic yogurt. The chermoula had the most amazing flavor that really put the dish over the top. In fact, we had a second order!

It turns out Red Charmoula is a Moroccan sauce made with paprika and other spices and herbs. Traditionally it’s used to cook fish or vegetables. This version of Red Charmoula is influenced by a number of different sources, but most strongly by on of my other favorite California restaurants Mourad. Chef Mourad makes his red chermoula with tomato which adds a nice acidity and liquid to coat the vegetables in this recipe.



1 t smoked paprika
1 t ground cumin
Healthy amount of freshly ground black pepper
Pinch of crushed red paper flakes (if you want a little heat)
2 garlic cloves minced
1 T flat leaf parsley chopped
1 T cilantro chopped
1 T lemon juice
1/4 C crushed tomatoes
1/4 C extra virgin olive oil
Salt to Taste

1 lbs of Brussels sprouts, cleaned and cut in half


For the Red Chermoula combine all of the ingredients (before the brussels sprouts) in a bowl and whisk to combine. Transfer to an airtight container and store for up to two weeks.

To make the Brussels sprouts. Preheat oven to 425F. In a bowl combine Brussels sprouts halves with about 1/2 cup of red chermoula. Stir to coat the sprouts with the sauce. Use more or less chermoula depending on how many Brussels sprouts you decide to cook. Let Brussels sprouts rest, while the oven comes to temperature. Line a sheet pan with parchment paper and add Brussels sprouts. Put in oven and roast for about 30 minutes, flipping over half way through.

Michael Crupain