Brussels sprouts lovers behold, here’s a recipe to pull you out of the same old, same old doldrums. These Mediterranean style roasted Brussels sprouts are full of bold flavors thanks to fresh dill, capers and lemon, making them a refreshingly new way to enjoy these cute looking cabbage-like sprouts.
This is my new favorite way to enjoy roasted Brussels sprouts — SERIOUSLY. I’ve made this recipe three times in the last week, cause I love it that much. First time as a side dish and the next two times as a light lunch. Yes, Brussels sprouts as a main meal “salad” for two. Speaking of which, leftovers are also pretty tasty too…IN a salad. I tossed mine in a marinated kale salad. YUM.
If you’ve only ever eaten boiled Brussels sprouts, then it’s quite possible you hate them because of the bitter flavor and overcooked limp texture. That was my experience growing up. But low and behold there are ways to take bring out their natural tasty sugars — that my friends is caramelization. The goal: browned, crispy edges.
How to cook Brussels sprouts to get the best taste:
Rule number 1. Get them fresh. Super fresh. Make sure they feel tightly compact, firm and are vivid green. And by the way, the smaller sprouts are generally sweeter, while bigger ones are more bitter.
Roasted Brussels sprouts are a dream. This is my go-to method and probably the easiest way to prepare Brussels sprouts. Trim them, cut them in half and toss them with olive oil, season with salt and pepper, and roast them, on a uncrowded baking sheet at 200°C until crispy on the outside and soft on the inside. So easy.
You can also use a skille to achieve that the tasty caramelized effect that you get by roasting them. And again, just be sure not to overcrowd the pan ― this will cause them to steam instead of brown. I like to use a heavy bottomed skillet and leave them alone so that really brown. A little tip, add some smokey bacon. Any kind of cabbage with bacon as born for each other.
Mediterranean Roasted Brussels sprouts with capers, dill and lemon
- 750 g Brussels sprouts, trimmed and cut in half (keep the loose leaves)
- 3 tablespoon extra-virgin olive oil (see tips)
- 2 tablespoons capers (in brine), drained and chopped
- 1 green onion, light and dark green partss, finely chopped
- 2 tablespoons freshly chopped dill
- Juice of ½ lemon
- sea salt and freshly ground pepper, to taste
- 3 tablespoons toasted almond slivers (25 g)
Preheat the oven to 400°F / 200°C and line a baking sheet pan with parchment paper (optional, I like using it for easy clean-up).
Transfer the sprouts and any loose leaves to the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss until combined and arrange them cut-side down.
Transfer to the preheated oven and roast until golden brown, and a bit crisp outside and tender on inside, about 20-25 minutes.
Meanwhile, toast the almonds in a dry skillet until lightly golden and aromatic.
Prepare the dressing. In a small bowl, add the remaining olive oil, capers, green onion, dill, lemon juice and a pinch of salt. Stir to combine.
In a serving dish, toss the roasted Brussels sprouts with the dressing and half of the toasted almonds. Garnish with the remaining almonds, serve and enjoy!
- ROASTING WITH OLIVE OIL: For dishes like this I use my favorite go-to extra-virgin olive oil that not only tastes fantastic, but is also heat resistant, making it the perfect choice for cooking, roasting or salads. I buy it online (3 bottles at a time) and when I am at the Isar market I pick up their organic oil, though since is a little more expensive, I only use it for salads.
I like the crunch of slivered almonds, but you can also use flaked almonds if you want something more refined.
- LEFTOVERS? My favorite way to use up leftover roasted vegetables is to add them to a green salad the next day. And Brussels sprouts are no exception, they taste especially good in a massaged kale salad.
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