I hated Brussels Sprouts when I was a kid. My mom would boil frozen Brussels Sprouts until they were mushy, then soak them in butter. This is not my mama’s Brussels. These are crispy, spicy, salty, and sweet. They will tickle the back of your throat like an hung Flemish guy on a warm summer night in Bruges.
- 10 oz whole Brussels sprouts, stems removed and sliced in half, length-wise
- 2 tablespoon fruit preserve (e.g. apricot or fig). If the first ingredient isn’t fruit, don’t use it.
- 1 tablespoon dried Aleppo pepper. You can substitute cayenne pepper if you’re too lazy to get Aleppo. We can’t even get real Aleppo pepper in the U.S. since the world is so f-ed.
- 1 cup whole Greek yogurt
- 1/2 cup whole roasted walnuts, tossed in salt and pepper
- 2 tablespoons fresh mint, chopped
- 1 long hot peppers, roasted until charred and sliced. You could use any hot chili pepper here or leave it out completely if you’re basic. The balance of spicy, sweet, and salty will dance in your mouth.
- 3 tablespoons olive oil
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Directions
- Preheat oven to 450 F
- Prepare the Brussels Sprouts and toss in 2 tablespoons olive oil. Salt and pepper to taste.
- Roast in oven for 15-20 minutes or until brown and crispy
- Stir 1 tablespoon olive oil into yogurt and add chopped mint. Salt and pepper to taste.
- Once Brussels sprouts are brown and crispy, remove from the oven and toss with Aleppo pepper and pinch of salt.
- Mix 2 tablespoons of fruit preserve with 1 tablespoon hot water. You just want to thin the preserve out enough so you can drizzle it over the Brussels sprouts.
- To assemble: Spread yogurt on serving bowl or plate. Top with Brussels sprouts, walnuts and hot pepper slices. Drizzle with fruit preserve mixture. Sprinkle with Aleppo pepper.