I have to confess that for two decades I hated Brussels sprouts due to an unfortunate experience with them during my first pregnancy (most women can empathize with bad morning sickness!). But a couple of years ago, the server at my favorite restaurant in DC (Zaytinya) recommended a Brussels sprouts dish and I looked at him aghast at how anyone in their right senses could “recommend” this putrid vegetable. At my look of complete shock he said “No, no, believe me they are good! Try them, and you’ll soon be a believer too and if you don’t like them, they are on the house!” My curiosity was undoubtedly peeked at his complete confidence in his recommendation. Well, I ate those Brussels sprouts and I also ate crow – THEY WERE AMAZING and they did make a believer out of me. Hats off to the Chef Jose Andres! Naturally, I had to try to recreate this miraculous recipe and when I did, my teenaged son (who usually is a hard-core carnivore) said “Mom, you nailed it!” So I guess I did okay with it 🙂
1. 20-22 Fresh Brussels Sprouts
2. 1/3 lb of Broccoli florets
3. Two tablespoons of dried cranberries
4. One clove of garlic
5. One teaspoon of salt
6. ½ teaspoon of freshly grated black pepper
7. 2 tablespoons of extra virgin olive oil
8. One teaspoon of coriander seeds (available at any Indian or spice store)
9. 3 tablespoons of labneh (Greek Yoghurt)
10. 2-3 oz of Greek Feta cheese
11. One teaspoon of sugar
12. 2-3 teaspoons of freshly squeezed Lemon/lime juice
13. One tablespoon of chopped fresh dill weed.
1. Boil 4-5 cups of water in a pot.
3. Put the cut Brussels sprouts in the boiling water and let them blanche for 3-4 minutes.
4. After that drain the water out and soak the Brussels sprouts in ice cold water for 2-3 minutes.
5. Take the Brussels sprouts out of the water and dry with a paper towel.
6. Heat the oven on “Broil” and then on a cooking sheet, spread out the Brussels sprouts and broccoli florets.
7. Drizzle two tablespoons of olive oil on the veggies and coat them evenly with the oil.
8. Also sprinkle salt and pepper on the veggies and place in the oven for 10-12 minutes (check on the veggies at intervals of 4-5 minutes and also turn them over with a pair of tongs at least once during the roasting process.
9. While the veggies are roasting in the oven, mix the Labneh, crumbled feta cheese, one grated garlic clove, a teaspoon of sugar, chopped dill weed, and the lemon juice in a small bowl to make the sauce. Set the sauce aside.
12. Take the veggies out of the oven and sprinkle the coarsely ground coriander seeds over them and mix thoroughly.
13. To serve, spread the Labneh sauce on a flat serving dish and then pour the hot veggies over the sauce.