| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 154 | 9g | 1.3g | 17g |
| sugars | fibre | protein | salt |
| 4g | 7g | 6g | 0.2g |
Why I Love Israeli Roasted Brussels Sprouts with Za’atar and Lemon
The Rustic Reminiscence of Brussels Sprouts
Growing up amidst the wide open expanses of Montana, I developed a deep-seated affection for robust flavors and hearty fare. Yet, it’s always a thrill for me to explore unique, far-flung cuisines which has impacted my approach to familiar ingredients. That certainly rings true with this recipe: Roasted Brussels Sprouts with Za’atar and Lemon.
I have to say, growing up, Brussels sprouts were not exactly the favorite on my plate. However, as I spent years refining my culinary skills and developing a deeper palate, Brussels sprouts gradually found their way back into my kitchen – and this time, with a twist.
Fusion of Cultures and Flavors
This recipe takes our common Brussels sprouts and infuses them with the essence of the Middle East: a zesty combination of Za’atar and Lemon. Traditional elements of my Montana kitchen meet the exotic flavors of the eastern Mediterranean; a testament that cooking can truly break geographical barriers.
Inspired by the talented Israeli-British chef Yotam Ottolenghi, whose generous use of herbs and spices never fails to inspire, I decided to experiment with the Za’atar spice blend, and boy, I was in for a treat.
This particular blend combines sumac, sesame seeds, thyme, and oregano which marries perfectly with the robustness of the Brussels sprouts, complemented by the fresh zing introduced by the lemon zest and juice.
The Perfect Companion for Your Main Course
The Roasted Brussels Sprouts with Za’atar and Lemon is an ideal pairing for many dishes, thanks to the complexity and versatility of its flavors. It beautifully complements grilled meats, especially a juicy bison steak or a well-seasoned venison. The play of earthy, zesty, and slightly sweet flavors can easily make it a crowd-pleaser at any dinner table.
So, I hope this dish finds a place in your kitchen as it did in mine. Not only has it reinvented my perspective on Brussels sprouts but it’s also a tribute to the unity of culinary traditions from the world over. Happy cooking!
What You’ll Need
- 2 pounds of Brussels sprouts, trimmed and halved
- 2 tablespoons of extra virgin olive oil
- 1.5 tablespoons of za’atar spice blend
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly ground black pepper
- 1 lemon, zested and juiced
- Pomegranate seeds, for garnish (optional)
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Arrange a rack in the middle of the oven to ensure even baking.
Step Two
Take your Brussels sprouts and toss them in a large mixing bowl with the extra virgin olive oil, za’atar spice blend, kosher salt and freshly ground black pepper. This ensures they are evenly coated and will roast evenly.
Step Three
Transfer the seasoned Brussels sprouts onto a large baking sheet, making sure to spread them out in a single layer for even cooking.
Step Four
Roast the Brussels sprouts in the preheated oven for about 20 to 25 minutes. Halfway through, shake the pan or use a spatula to flip the Brussels sprouts to ensure they brown all over. They should be golden brown and crisp on the outside, while remaining tender on the inside when they are done.
Step Five
Remove the Brussels sprouts from the oven and immediately transfer them into a serving bowl. Toss them with the lemon zest and juice while they are still hot to absorb the flavor.
Step Six
If you’re using pomegranate seeds, sprinkle them over the Brussels sprouts just before serving for a pop of color and sweet-tart flavor contrast. Serve these roasted Brussels sprouts with za’atar and lemon immediately while still warm.
