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spice & brussels sprouts
Prep Time15 minutes
Cook Time30 minutes
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.