Brussels Sprouts with a Palestinian Twist

This recipe is so simple and hardly takes any time to prepare, sometimes I like to add cremini mushrooms and baby potatoes, the three of those can be a great combination. But today I’m just sticking with Brussel Sprouts.

Thanksgiving is just around the corner and I’m sure everyone is busy getting their turkey ready. So if you are looking for a side veggie dish to add to your table, this recipe can be a great and easy addition. I know you may think Brussel sprouts are not the most glamourous vegetable and the majority, whether kids or adults don’t like them. However, I have friends who despise this veggie and simply loved my recipe when they had it at my place.

As you know this is the season for Brussel sprouts so that’s why we start seeing a lot of them around this time of the year. I highly encourage you to get the fresh ones versus the ones that are bagged, some of the already bagged may not be very fresh, I had a bad experience once with them, the fresh ones will make a big difference in the taste.

It’s worth to mention that in Palestine this vegetable does not exist, I’d call them baby cabbage.

So here is how to make baked Brussel sprouts with a Palestinian twist.

After washing and rinsing, cut the stem on top, then cut each into half. Place on a baking sheet, I find using the graniteware roaster can work best, however, if you don’t have one you can just cover them with foil. Pour the rest of the ingredients over them: garlic powder, salt, pepper, allspice, cinnamon, lemon juice, soy sauce, and olive oil, and mix everything well together. Cover and bake on 350 F for about 30 minutes or until they’re fully soft, you can test them with a fork.

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Brussels Sprouts with a Palestinian Twist

  • Author: Wafa Shami

Description

This recipe is so simple and hardly takes any time to prepare, sometimes I like to add cremini mushrooms and baby potatoes, the three of those can be a great combination. But today I’m just sticking with Brussel Sprouts.


Ingredients

Scale
  • 1 pound Brussel sprouts (washed, stems out and cut in half)
  • 1 tablespoon garlic powder
  • 12 freshly squeezed lemon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 3 tablespoon soy sauce
  • 23 tablespoons olive oil
  • salt and pepper

Instructions

  1. Place Brussel sprouts in a baking tray
  2. Pour all the ingredients: lemon juice, garlic powder, allspice, cinnamon, salt and pepper, soy sauce and olive oil
  3. mix everything well together.
  4. Cover and bake on 350 F for about 30 minutes.

Serve as a side dish.

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