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Middle Eastern Roasted Brussels Sprouts

middle eastern roasted brussels sprouts

Changed quite a bit, but source: Jamie Oliver | Serves: 8 | Time: 45 minutes


2 lb #BrusselsSprouts, washed and trimmed

2 tsp cumin

4 tsp coriander

1 medium red onion, peeled and sliced

1 bulb of fennel, trimmed and sliced


2 tsp sesame seeds

1/2 cup almonds

2 cup reduced fat Greek yoghurt

2 heaping tsp tahini

2 small clove of garlic, minched

4 tbsp lemon juice

1 tsp sumac

½ a bunch of fresh coriander, dill, fennel leaves and mint, destemmed and finely chopped


Preheat the oven to 400ºF.

Bring a large pan of salted water to the boil over a medium-high heat. Add the sprouts to the pan and boil for 3 minutes. Drain in a colander and set aside to dry.

In a large roasting tray toss the sprouts in the cumin and coriander. Add onions and fennel to the tray along with a glug of oil.

Spread everything in an even layer and cook for 20 minutes, until tender and starting to caramelise.

Meanwhile, add your frying pan to heat and toast the sesame seeds and almonds for 3 minutes, then grind up with the remaining spices including sumac, using a pestle and mortar.

Combine the yoghurt with the tahini, garlic, and lemon juice.

Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter.

Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan. Sprinkle the ground nuts and spices over the top.

Scatter chopped herbs across the plate, then serve.

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