Roasted Brussels Sprouts and Broccoli in Labneh Sauce
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.
2. While the water is coming to boil, cut the Brussels sprouts in halves
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.
10. Half way through the roasting process (about 6-7 minutes), add the cranberries to the veggies in the oven and after tossing them thoroughly with a pair of tongs.
11. In a small pan, dry roast a teaspoon of coriander seeds for about a minute or two (just enough to get the aroma out of them) and then coarsely grind them in a mortar and pestle and set 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.
Caution: make sure you pat the brussel sprouts dry or else you’ll get steamed rather than roasted veggies. That is the difference between a chef and the novice that I am.
I did say, pat them dry with a paper towel (step 5 above)…so how were they? Did you like them? They are also good chilled the next day!
I can’t wait to try this recipe! This is my favorite dish from Zatinya and hope this turns out well for me. Quick question — I am also in the DC area – where did you find the labneh? Thanks!
Hi Cynthia – you sure are a kindred spirit – I absolutely love Zaytinya’s Brussels sprouts (was there just this past weekend to celebrate my husband’s birthday!)…I buy the Labneh at a Middle Eastern store in Rockville.MD called International Mart on Nebel Street. I have tried several brands, the one I like the most is called Pinar. Where in the metro area do you live? I have also bought it at the Halal Market in Falls Church, VA. Let me know if you need help locating a store – send me an email at Shabnamarora.firstname.lastname@example.org.
Also let me know how the Brussels sprouts turned out! Btw Zaytinya uses barberries but I couldn’t find those so I substituted them with cranberries – still taste wonderful!! I would love to get your feedback!!!
Found the halal market in falls church and made these. They turned out great!
Oh that is great!!! I will look for the barberries too 🙂 Did they turn out as well as Zaytinya’s??? Hope you had a good Thanksgiving – of course, I made my standard Brussels sprouts and everyone loved them!
Btw,Ifound barberries at the halal market!
Hi Shabnam, So excited to try your recipe! My sister in law made me try the Zaytinya brussls sprouts and boy am I glad she did. Do you know of anyplace for Lebneh/barberries in DC proper? I live in Adams Morgan and would looooove to give this a try!
Hi Liz!!! welcome to my website 🙂 Yes, I love those brussels sprouts at Zaytinya – they are soooo good! The other restaurant by the chef (Jose Andres) that has really good Brussels Sprouts in Oyamel – its Mexican and very close to Zaytinya – if you haven’t had those, I highly recommends those as well. sorry, I digress – yes, I found barberries at Yekta in Rockville (http://yekta.com/) – they have a restaurant and a grocery store side by side on Rockville Pike and you can find barberries and Labneh there. I tried the Zaytinya recipe with dried cranberries and I liked them even more than barberries. Also if you are not averse to frying, then instead of roasting the sprouts in the oven, you can deep fry them in hot olive oil and that makes them really crisp and yummy. let me know if you try this recipe and how it turns out!
Ooops I also forgot to add that if you don’t want to use Labneh (because it has a high fat content) or because you can’t find it, you can substitute it with 2% Greek Yogurt (I prefer Fage brand) and it tastes equally good 🙂
Made this last week on Saturday. It was great. My kids ate brussel sprouts! What more can I say. Thanks Shabnam.
Hey Surbhi – It was this recipe that made me fall in love with Brussels Sprouts..even my picky-eater son loves them now, so it is a great recipe! I got the inspiration from a dish I ate in a popular restaurant in DC and then I adapted it 🙂 Glad you enjoyed it!
You’ll be happy to know I made this again for my Mom & Dad. My Dad is a huge fan of Brussel sprouts & Broccolli. He loved it too!
OH thank you Surbhi!!!! I love this recipe too – we make it often because it is one of the few vegetable dishes that my son eats most happily! Please convey my regards to your parents…I have such find memories of them! Where do they live now? are they visiting you? Do tell them that I send my best wishes and regards! xoxo
also try the Brussels Sprouts dish at Ardeo. Sounds quite similar, except it has more of a Persian flair with chopped (dried) apricots.
thanks for the suggestion Shilpa – I will definitely try the ones at Ardeo – these days Shakeb and I have decided to try new places to eat at because we are quite tired of the usual ones that we’ve been going to for years…Ardeo will be our next date, I guess 🙂