Ecosalon Recipes: Caramelized Brussels Sprouts with Lemon & Za’atar-Spiced Almonds


Sarah filled us in on some of brussels’ sprouts great qualities. Now here’s a recipe to get you started making tasty dishes with this powerhouse winter vegetable. Za’atar is a Middle Eastern spice blend consisting of thyme, sumac, and toasted sesame seeds. Sometimes it includes other herbs, like marjoram or oregano, but that’s the basic mixture. It’s eaten on dips like hummus or mixed with olive oil to dip bread in. It’s great mixed into yogurt or with feta cheese. You can make your own using a recipe such as this one, buy it online from a good spice merchant, or get it in fine grocery stores in the spice section.

PhotobucketCaramelized Brussels Sprouts with Lemon & Za’atar-Spiced Almonds

-Serves 4

PhotobucketYou will need:

For the Almonds:
1 teaspoon butter
1 teaspoon water
1 tablespoon brown sugar (not packed)
1/4 teaspoon salt
3/4 teaspoon Za’atar spice
1/2 cup whole raw almonds

2 tablespoons olive oil
1/2 of a medium onion, sliced thinly
1 1/2 pounds Brussels sprouts (sliced thinly)
Juice of one lemon
Salt and freshly ground pepper to taste

PhotobucketTo make:

Preheat the oven to 350 degrees F. In a large skillet over medium heat, warm the butter, water, and brown sugar. Stir to melt the brown sugar. Add the salt, spices, and almonds and stir until the almonds are fragrant and the spices begin to cling to them. Transfer to a baking sheet, place in the preheated oven, and bake for 10 minutes. When the almonds are cool enough to handle, chop them coarsely.

In the same skillet you cooked the almonds in (no need to wash), heat the olive oil over medium high heat. Add the onion, and cook until beginning to brown and caramelize (about 10 minutes). Add the Brussels sprouts in two additions, along with a little salt, letting the first batch cook down a bit before adding the next. Cook, stirring often, until the sprouts are wilted and evenly browned and caramelized (about 10 minutes). Off heat, stir in the lemon juice and salt and pepper to taste.

Sprinkle each serving with chopped Za’atar coated almonds.

Recipe Copyright 2009 Vanessa Barrington

Image: Rogerimp

Vanessa Barrington

Vanessa Barrington is a San Francisco based writer and communications consultant specializing in environmental, social, and political issues in the food system.