Sunday, September 21, 2008

Moroccan-spiced Roasted Brussels Sprouts

I wasn't quite sure how well brussels sprouts and this mixture of Moroccan-inspired spices would pair until about 20 minutes into the oven roasting. The aroma of roasting shallots, garlic, and spices makes me want to go to north Africa, or at least watch Casablanca again. I picked up this lovely stalk of brussels sprouts yesterday at the FM farmer's market, along with a bag of other goodies.

I've been in the mood for this meal since I read the Morocco story in this month's Vegetarian Times. The spice blend is a mixture of a couple of recipes, with additions from my spice shelf. Roasting brussels sprouts is by far my favorite way to cook them - they're good steamed or pan-fried, but roasting really does them justice. I paired this with some couscous specked with walnuts and golden raisins. I forgot to add a dollop of plain soy yogurt, but recommend you do so.

1 lb. fresh brussels sprouts
2 medium shallots
3 cloves garlic
1 tsp. ground coriander
1 tsp. cinnamon
1 tsp. ground cumin
1 tsp. turmeric
1/2 tsp. cayenne pepper
1 tsp. sumac
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tbsp. olive oil
1/4 cup water
fresh lemon juice
fresh cilantro for garnish

1. Preheat oven to 350 F. In a blender, grind the shallots, garlic, spices, olive oil, and water to a smooth paste.

2. Toss the shallot-garlic paste with the brussels sprouts in a medium sized baking dish. You could also mix the sprouts and spices in a bowl and use a cookie sheet. Toss until all the sprouts are well coated with the spice mixture, which should adhere pretty well to the brussels sprouts.

3. Bake covered with aluminum foil for the first 15 minutes, and uncovered for another ten minutes. If an average sized sprout is easily pierced with a fork or toothpick, they're ready.

4. Serve hot alongside couscous or other grain. Sprinkle with lemon juice and a little extra sumac powder. The sumac adds nice red color, plus additional lemony flavor. I have a big bag of sumac, so I tend to use it whenever I have a chance. If you don't have any, this is still great without it.

4 comments:

Sarah said...

Oh my gosh, this sounds delicious. I am going to try and make this.

Maghen said...

I just bought brussels sprouts today at the farmer's market and googled recipes and your website came up immediately! Thanks so much for posting this, I'm definitely going to use this recipe :D

generic viagra said...

I'd love to cook Moroccan at home because it is very healthy! I'd add cilantro as it is in the picture! It looks delicious

Nicole said...

YUM!! I used the spices of these that I had (most) and served it with lentils and a side of oranges and it was fabulous!! It's going in my make again (and again) file for sure.Thanks.