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.
- 1 lb Brussels Sprouts (rinsed and halved)
- 1 TBS avocado oil (or other high-heat oil)
- olive oil (used throughout)
- 1 tsp coriander seeds
- Salt and pepper
- 1/2 cup plain non-dairy yogurt
- 5 TBS mix of pomegranate arils, pine nuts, craisins (whatever you have on hand!)
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!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Sauteing
- Cuisine: Mediterranean
- Serving Size: One third of recipe
Keywords: brussels, zaytinya, sides, pomegranate