spice & brussels sprouts

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It’s winter. It’s brussels sprouts season.

I hadn’t so much brussels sprouts during the last months; so I decided to prepare some for dinner – only brussels sprouts, no other vegetables, no meat, however, w/ a nice creamy yoghurt sauce. It was meant like hot or warm roasted brussels sprouts w/ a sauce at room temperature.

For Xmas I got some new cookbooks. One of them Mastering Spice deals w/ spices & how to mix spices for a greater flavour in everything – if vegetables, if meat, if cakes, if desserts. I looked for brussels sprouts & found a recipe for roasting vegetables, lots of vegetables.

So I started adapting the recipe for my brussels sprouts adventure. Mainly I skipped all the other vegetables except for the brussels sprouts. Originally the vegetables were about more than 2 kg & would need at least 2 baking trays. I started w/ 750 g brussels sprouts which came to be about 600 g after peeling & trimming. Furthermore there was a mix of dried fruit & almonds which should go w/ the vegetables & which I reduced to dried apricots because dried apricots were sitting in my pantry.

So now coming to the spices:
It is recommended that the spices should be ground freshly. How to? I asked myself & remembered having a coffee grinder … somewhere … (which I regarded primarily as decoration until now!)

 

 

Well: I put juniper berries & green peppercorns in the manually operated coffee grinder & it worked. I mixed it w/ (exiting) ground rosemary & ground caraway … Of course I could have grind them, too, but it’s convenient to fall back at ready-to-use spices.

… & of course a adjusted the amounts of spices for the spice blend because I only had about 25% of the vegetables of the original recipe.

 

For the record:
In general the author writes that you may use spices “in whole“ as well as ground, but I think some spices may stay as they are (& don’t need any grinding!), others should always be ground. It’s mainly a matter of eating the mess.

 

Coming back: for our dinner we need …

 

 

… only:

  • brussels sprouts
  • spring onions
  • garlic
  • dried apricots
  • … & a spice blend – of course.

At first we start preheating the oven at 170° C w/ fan.

The brussels sprouts will be peeled & trimmed. Then we cut them into halves.

 

 

We chop the dried apricots & the spring onions – roughly. The cloves of garlic are peeled & trimmed & cut into halves. Everything marches in a big bowl.

 

 

We add olive oil & balsamic vinegar & mix.

Next step is preparing the spices. We create a spice blend out of:

  • juniper berries
  • green peppercorns
  • ground rosemary
  • ground caraway.

We grind the juniper berries & the green peppercorns & mix w/ the rest.

 

 

We add the spice blend to the brussels sprouts mess & mix thoroughly.

A baking tray is lined w/ baking parchment & we dump the mess on it & distribute it evenly.

 

 

If it seems a little too dry you may sprinkle some olive oil on top – I did.

 

 

After about 30 min in the preheated oven all is done. Maybe you can stop the oven party already after 25 min.

 

 

You may serve the brussels sprouts as is …

 

 

… or we mix a dressing out of:

  • Greek yoghurt
  • olive oil
  • lemon oil
  • sweet French mustard.

 

 

Enjoy!

 

 

I like to do a wrap-up:
The apricots are sweet & chewy. (Anyway my better half liked it.)
The spices are predominant & give the brussels sprouts an interesting background flavour.
The dressing (at room temperature) is fine w/ hot (or warm) brussels sprouts.
Maybe add some fresh baguette.

 

… & I like to add some special information concerning German language & translations:
It might be a little confusing:

  • caraway   →  echter Kümmel
  • nigella seeds   →   Schwarzkümmel
  • cumin   →   Kreuzkümmel
  • ajowan  →   Königskümmel

So in Germany there is a lot of Kümmel … although all these Kümmels haven’t anything in common; they are extracted from different plants. (Masterin Spice works w/ all of them!)

 

spice & brussels sprouts
Prep Time15 mins
Cook Time30 mins
Servings: 2
ingredients
  • 750 g brussels sprouts (before peeling & trimming)
  • 100 g dried apricots (about 8 - 10)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves of garlic
  • 2 spring onions
  • salt & pepper (to taste)
for the spices:
  • ¼ tsp juniper berries
  • ½ tsp green peppercorns
  • ½ tbsp ground rosemary
  • ¼ tsp ground caraway
on top:
  • 1 tbsp olive oil optional
for the dressing:
  • 100 g Greek yoghurt
  • 1 tbsp lemon oil
  • 2 tbsp olive oil
  • 1 tsp sweet French mustard
  • salt & pepper to taste
how to...
for the spices:
  • Ground the juniper beeries & the green peppercorns.
  • Mix w/ the ground rosemary & the ground caraway.
for the brussels sprouts:
  • Preheat the oven to 170° C w/ fan.
  • Peel & trim the brussels sprouts & cut them into halves.
  • Chop the dried apricots.
  • Cut the spring onions into pieces.
  • Trim the cloves of garlic & cut them into halves.
  • Mix all the ingredients w/ olive oil & balsamic vinegar.
  • Add the spices & mix again.
  • Line a tray w/ baking parchment & distribute the brussels sprout mess evenly.
  • optional: Drizzle some olive oil on top.
  • Let it bake in the preheated oven for about 30 min (or less).
for the dressing:
  • Grab your egg whip & mix all the ingredients.

 

(information on equipment)

 

 

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