I’ll be the first to admit — this title will not make much sense to the vast majority of my readers.
Let me quickly explain 😅
I live in the Washington, D.C. area and throughly enjoy visiting a popular Mediterranean restaurant, Zaytinya. The menu is well regarded as one of the most high quality small-plate offerings in the city…and for good reason! I’ve mentioned before my affinity for this kind of food, in large part due to the multitude of vegetarian options.
Every time I visit Zaytinya, their “Brussels Afelia” dish is the first thing I order. Crisp, somewhat charred leaves doused in a creamy, slightly tangy white sauce and sprinkled with jewels of ruby-red pomegranate arlis? YES PLEASE.
Eager to try out my own version, I scoured the internet for possible interpretations. I did not want to completely fry the sprouts (although, this would be delicious) and I was hoping to keep things plant-based.
I was pleasantly surprised with how easy this dish was to recreate! Toasted coriander is key to the well-rounded flavor here, really don’t recommend leaving it out.
This is tastiest when serve immediately after preparing. If you are aiming to reheat, you can broil the sprouts by themselves for a few minutes until crisp again.
If you’re one of those people who thinks they will never like Brussels sprouts, I really encourage you to give this recipe a go. And if you’re ever in D.C., let me know so I have an excuse to visit Zaytinya again!
- 1 lb Brussels sprouts, rinsed and halved
- 1 TBS avocado oil (or other high-heat option)
- Olive oil (used throughout)
- 1 tsp coriander seeds
- Salt & pepper
- ½ cup plain non-dairy greek yogurt, or yogurt of choice
- A few TBS Pomegranate arlis, pine nuts, and Craisins for topping (in whatever quantities you prefer)
- Heat a cast iron skillet to high. Once hot, add avocado oil and Brussels sprouts. Sear sprouts until slightly blackened, stirring throughout. This will take 7 - 12 minutes. Season with a little salt and pepper. Once leaves are nice and burnt, remove sprouts from pan and set aside.
- Add coriander seeds to hot skillet and toast for 1 -3 minutes, until fragrant. Dump seeds in a small bowl and crush with the back of a spoon, until partially pulverized.
- In another small bowl use a fork to whip together yogurt, 1 TBS olive oil, and a dash of salt and pepper. Set aside.
- On a large serving tray, assemble sprouts with dollops of yogurt sauce. Sprinkle coriander seeds throughout and top with a few TBS pomegranate arlis, craisins, and pine nuts. Enjoy!