Roasted Brussels Sprouts with Caraway and Star Anise

Vanns Caraway and Star Anise come together in an unlikely but delicious flavor pairing in this recipe for crispy roasted brussels sprouts tossed in a sweet, sharp, and perfectly spiced dressing.

Roasted Brussels Sprouts with Caraway and Star Anise

Brussels sprouts roasted with oil and salt are perfectly delicious, but if you really want to elevate the vegetable, toss them with a dressing that will seep into every crispy nook and cranny after they come out of the oven. This recipe brings together the sharp spice of Star Anise with the earthy warmth of Caraway Seeds. Both spices have flavor profiles rooted in a delicate licorice scent, so they pair quite well together. Toss the sprouts with a sweet and sharp dressing and a generous handful of herbs, all of which can be prepared while the sprouts are roasting, and you have a vibrant vegetable side dish that will happily accompany just about any cuisine.

Spices used in this recipe

Caraway Seed
Star Anise
Salt, Kosher


  • 2 lbs. brussels sprouts, trimmed and halved lengthwise
  • 3 Tbs. olive oil
  • Vanns Kosher Salt
  • ¼ tsp. Vanns Caraway Seeds
  • 1 piece Vanns Star Anise
  • 1 carrot, peeled and grated on the small holes of a box grater to shred
  • 2 Tbs. lime juice, from 1-2 limes
  • 2 Tbs. maple syrup
  • 1 clove garlic, minced
  • 3 scallions, thinly sliced
  • ¼ cup mint leaves, chopped
  • ¼ cup cilantro leaves, chopped
  • 1 serrano chile, seeds removed, thinly sliced


  1. Heat oven to 425°F. Toss brussels sprouts with olive oil and a generous pinch of salt in a large bowl. Spread in a single layer onto a rimmed baking sheet and roast, stirring once or twice, until sprouts are tender, crisp on the edges, and starting to brown, about 40 minutes.
  2. While sprouts roast, toast the caraway and star anise in a small, dry skillet over medium heat until fragrant, about 1 minute. Remove from heat and allow to cool. Transfer to a spice grinder or mortar and pestle and grind to a fine powder.
  3. To make the dressing, whisk shredded carrot with lime juice, honey, garlic, and caraway-star anise powder. When sprouts are finished roasting, transfer immediately to a large bowl and toss with the dressing, scallions, mint, cilantro, and chiles. Taste for salt and add more if needed. Serve warm.

Serves 6 as a side. Adapted from Bar Tartine.

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