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
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
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)