Make your own Zaytinya Brussels sprouts that taste just like the classic Washington, D.C. restaurant! Crispy, creamy, and full of mediterranean flavor! A healthy side dish that makes for a well-rounded, vegan dinner option.
What is Zaytinya?
I’ll be the first to admit — this title will not make much sense to the vast majority of my readers.
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.
OK, so what are Zaytinya Brussels Sprouts?
Every time I visit, 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 of Zaytinya Brussels sprouts, 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.
How can I make a restaurant-quality dish at home?
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.Print
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