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Lilly’s Table

 
 
Smoky Roasted Garbanzos
© Lillys-Table.com Photo of Dukkah Brussels Sprouts
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Dukkah Brussels Sprouts

from Saffron Baked Pilaf with Dukkah Brussels Sprouts and Smoky Garbanzos, the Week of January 10, 2016.
View the next recipe for this meal.

My original plan was to add honey and lemon to this mix, but after giving the brussels sprouts a dark singe and a generous sprinkle of the dukkah, I tasted a bite and then another and another until I reminded myself that I was cooking for my family. So, clearly the extra ingredients were completely unnecessary! The nut-spice mixture dukkah can be found at speciality stores or blended up from scratch in your food processor. When I made it before I used Heidi Swanson’s recipe. My Auntie Amy gave me a batch she made and I have been treasuring and nursing it through many meals, but the remaining tablespoons may enjoy more time with their new BFF: brussels sprouts.

Ingredients

  • 1 lb brussels sprouts, washed well
  • 2 tablespoons olive oil, more or less as desired
  • 1 tablespoon dukkah, more to taste if desired
  • ½ teaspoon salt, more to taste, if desired

Serving Size: 2 People

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Preparation Instructions

Wash and trim the brussels sprouts, removing any dingy looking leaves. Cut into quarters.

Place a skillet (cast-iron is ideal) over high heat. Once it is very hot, add the brussels sprouts to the dry skillet. Allow them to sear briefly, about 20 seconds and then drizzle in half of the olive oil. Shake the pan and cover with a lid. If the pan starts to smoke, lower the temperature. The brussels sprouts will continue to sear for another 1-2 minutes.

At this point, toss them gently in the pan then flip over any that were still stuck with a spatula. Add a bit more oil as needed. Cover with the lid and continue to sear. A bit of color should be on at least one side. Bite one brussels sprout. If it is not yet tender, but the color is a nice dark golden, then add a generous splash of water. Cover with the lid and steam until they are tender.

Once they are just about perfect, toss generously with the dukkah and salt. Taste. Add more dukkah if desired. Serve while still piping hot and steamy.