Oven-roasted Brussels sprouts meet homemade labneh, along with some fresh dill, chili and the nutty dukkah spice mix, and you have a light winter dish that almost feels like summer.
We’re fed up with winter. Tired of the monotonous gray veil that covers Berlin between November and March? Then turn on all the lights from 3 p.m. so that you don’t sit in complete darkness or almost petrify from the cold if you air the room for 5 minutes. What helps right now is looking forward to spring, planning trips to warmer climes and good food. A dish that celebrates a winter vegetable, but at the same time is so light and summery that it almost tastes like sun, sea and vacation: roasted mustard sprouts with labneh and dukkah.
Oven-roasted, slightly crispy Brussels sprouts marinated with mustard, honey and olive oil are the star. Resting on a velvety soft bed of labneh, he’s delighted to be joined by dill, chili and dukkah – a spice blend of nuts, spices and herbs. Labneh, the cream cheese from the Levantine cuisine, is very easy to make yourself from yoghurt, because it only has to drain overnight in a sieve lined with cheesecloth to lose liquid. If you don’t feel like it, just use a very creamy Greek yogurt with a high fat content.
Also Dukkah, a nut-based spice mixture originally from Egypt, is ready-mixed and keeps for several months in an airtight container. The recipe makes a medium-sized jar that you can put in the pantry. The spice mixture is worth its weight in gold because it pimps up any kind of vegetable dish or salad in a matter of seconds and goes wonderfully with it, for example colorful winter vegetables from the oven.
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It tastes better seasonally: Brussels sprouts
After winter salad with raw Brussels sprouts, apple and parmesan chips and the Orzo Risotto with Pumpkin and Roasted Parmesan Brussels Sprouts we also attack in this winter round of the Food blogger seasonal calendar“It tastes better seasonally” back to Cauliflower. If someone had told us a few years ago that we would love to cook with Brussels sprouts, we wouldn’t have believed it. The little green cabbage has actually rolled itself into our hearts and often ends up on our plates in winter – not only as roasted mustard Brussels sprouts with labneh and dukkah. Roasting in the oven remains our favorite method of preparation. This makes the Brussels sprouts crispy on the outside and gives them a slightly bitter, nutty roasted aroma. You can find out which seasonal vegetables the other food bloggers have put at the center of their winter dishes in the list below.
Roasted Mustard Brussels Sprouts with Labneh and Dukkah (recipe for 2)
Ingredients for the Dukkah (makes 1 medium sized glass)
40 grams of hazelnuts
30 grams of pine nuts
2 THE SEASAMSAME
1/2 tsp fennel seeds
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
1/2 tsp paprika powder
1/4 tsp salt
500 g plain yoghurt (3.5%), alternatively 300 g high-fat Greek yoghurt
750 g Brussels sprouts
3 tbsp olive oil + more for drizzling
2 TL Senf
1 teaspoon of liquid honey
3 sprigs of fresh dill
The Chili Flock
For the dukkah, lightly toast the hazelnuts, pine nuts, sesame and fennel seeds in a pan without oil over medium heat until fragrant. Then mix together with the remaining spices and salt in the food processor until the nuts are roughly chopped. Pour into a clean jar.
For the labneh, line a sieve with a sieve cloth and hang it over a bowl the night before or at least 12 hours before consumption. Put the natural yoghurt on the straining cloth, tie the ends of the cloth together and let the yoghurt drain in the fridge for at least 12 hours. In the meantime, carefully squeeze out the cloth and the yoghurt so that even more liquid escapes. If you’re using Greek yogurt instead of labneh, you can skip this step—the Greek yogurt doesn’t need to drain.
The next day, preheat the oven to 200°C (circulating air). Clean the Brussels sprouts, cut in half and place on a baking tray lined with baking paper.
Mix the olive oil, mustard and honey in a small bowl, spread over the Brussels sprouts, season with a little salt and pepper and mix well with your hands. Roast in the oven until the Brussels sprouts are well browned, about 12 minutes.
Meanwhile, in a medium bowl, season the drained labneh (or Greek yogurt) with a little salt and pepper, then divide between two plates and spread to form a mirror.
Arrange the roasted Brussels sprouts on the labneh mirrors, drizzle each portion with a little olive oil and sprinkle with a few chilli flakes and 1-2 tsp dukkah. Pluck the dill from the stalks, spread over the Brussels sprouts and serve immediately. Serve with flatbread or rice. The remaining dukkah will keep for a few months in an airtight container.
The food blog seasonal calendar in winter
Here you will find an overview of all the food blogs participating in the campaign that offer seasonal winter recipes Brussels sprouts, kale, leeks, red cabbage, beetroot, carrots, turnips, savoy cabbage, mushrooms, chicory, lamb’s lettuce and other types of vegetables have considered:
Top meets cream – Spicy vegetarian enchiladas from the oven holiday – Kale salad with lentils, roasted vegetables and creamy tahini dressing Möhreneck – Leek chestnut pasta Munich cuisine – Cheese leek soup Pseudo-Latin – red cabbage spread high-taste – Beetroot with deer gingerbread nest – Chicoryeuppe bread wine – leek casserole kitchen flirtation – Rapunzel | Frau Gothel’s lamb’s lettuce Volkermampft – Oriental savoy with carrot and turnip puree Jankes feast for the soul – Creamy savoy cabbage pasta with mushrooms & crispy tofu