My mother subscribes to one of those imperfect produce delivery companies that give you perfectly wonderful food, that’s just a little not camera ready. The beets are great, but the greens are a little mangled. The apples are perfectly tart, but a wee bit slightly bruised. The mangoes are a little pale but sweet and amazing.
She’s loving it, because of the mystery factor. What’s in the box this week? Six mangoes? Five pounds of carrots? Heirloom tomatoes? (Safe answer: Celery. There’s always celery in the box.)
And there’s always something that makes the two of us squeal in delight. And in the last haul that item was – drumroll please – purple Brussels sprouts!
Honestly (all photographic evidence to the contrary in Google images) I had started to think they were an urban myth.
“Sure, buddy, sure. I’m sure there’s such a thing as ‘purple Brussels sprouts.’ *wink* I like, totally believe you.”
But they’re not an urban myth. They’re gorgeous and a little jewel of whimsy from nature.
Also, they’re a little sweeter than their green counterpart, which makes them the perfect vehicle for za’atar.
The tangy sumac and the savory sesame enveloping the roasted sprouts make for a perfectly dreamy side dish.
And it’s the perfect accompaniment to our favorite sumac and pomegranate chicken.
So, if you have some Brussels sprouts kicking around give this recipe a shot. I think you’ll love it.
Purple Za’atar Brussels Sprouts
Serves 2.
Ingredients:
10 purple or green Brussels sprouts, halved
1 tablespoon olive oil
2 teaspoons za’atar spice, divided
1 teaspoon kosher salt
½ teaspoon lemon pepper
Instructions:
Preheat oven to 375 degrees.
Fit a rimmed sheet pan with parchment.
Toss the sprouts with the olive oil, 1 teaspoon za’atar, salt, and lemon pepper.
Roast for 20-25 minutes, or until softened and lightly charred.
Toss with remaining za’atar, and stir to coat.
Serve hot or at room temperature.
(Photos by Launie Kettler)
This sounds and looks really appetizing. I’ll give it a try.