Roasted Brussels Sprouts Two Ways – With A Turkish Twist

Ingredients:

For The Roasted Brussels Sprouts With Yoghurt Dressing:

- 500 grams Brussels sprouts cut in half lengthways
- 2 tablespoons olive oil
- 1 tablespoon parmesan cheese grated
- chilli flakes to taste
- salt & pepper to taste

For The Roasted Brussels Sprouts With Pomegranate Molasses:

- 500 grams Brussels sprouts washed & halved lengthways
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 handful fresh pomegranate seeds to garnish

For The Yoghurt Dressing (The Turkish Twist):

- 1 dessert spoonful sûzme yoghurt
- 1 teaspoon olive oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon chilli flakes optional
- 1 pinch salt

Preparation:

For The Roasted Brussels Sprouts With Yoghurt Sauce:

- Preheat your oven and oven tray to 220 degrees Celsius.
- Place the Brussels sprouts on the tray and drizzle with the olive oil.
- Now toss them around so that the sprouts get a light covering of oil.
- Sprinkle a light coating of chilli flakes (optional) over your sprouts.
- Now season with salt and pepper.
- Place in the centre of your oven and roast for around 20 minutes until soft throughout but crispy on the edges.
- Remove from the oven and, whilst still hot, sprinkle your grated parmesan over your roasted Brussels sprouts.

For The Yoghurt Dressing (The Turkish Twist):

- Take a small bowl and add your sûzme yoghurt.
- Add a splash of cold water (about 1 tbsp) and stir rapidly until your yoghurt has thinned a little.
- Now add the olive oil and lemon juice and mix those in, too, to make your dressing smooth and shiny.
- Add a pinch of salt and stir that in.
- Arrange your cold roasted Brussels sprouts on a plate and drizzle your yoghurt dressing over the top. - Sprinkle with chill flakes, too, if you like.
- Serve alongside other meze dishes with lightly toasted bread.

For The Roasted Brussels Sprouts With Pomegranate Molasses:

- Preheat your oven (with tray inside) to 220 degrees Celsius
- Mix your olive oil and pomegranate molasses in a bowl.
- Now add your halved sprouts and toss them around in the mixture until they're coated with the mixture.
- Remove the hot tray from the oven and add your sprouts, making sure they're spread out in a single layer.
- Roast for around 20 minutes, turning half way through, until soft on the inside and crisp on the outside.
- Add to a serving plate and sprinkle the fresh pomegranate seeds over the top.

Notes

- Roasted Brussels sprouts can be eaten as an accompaniment to a main meal. Or, if you eat them cold with the yoghurt dressing, as a meze dish.
- When preparing your Brussels sprouts, leave the loose leaves in place as these are the ones that go dark and crispy and they are what make roasted Brussels sprouts extra tasty.

All ovens are different. Keep an eye on your sprouts as some ovens will cook them quicker whilst others may take longer.

Calories per serving are approximate and include the yoghurt dressing.

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Nutrition Values:

Calories: 270kcal