Not Your Basic Brussels
All  Side Dishes

Prep Time: 10 minutes

 

Cook Time: 25 minutes

 

This vibrant Brussels sprouts dish is anything but basic. Charred until golden and crisp, then paired with tangy pickled shallots and a creamy Greek yogurt spread, it layers flavor and texture in every bite. Perfect as a show-stealing side dish or a fresh take on holiday vegetables, it’s simple to prepare yet elegant enough for entertaining.

Serves 6
Ingredients
  • Charred Brussels
  • 2 tablespoons olive oil
  • 1 pound Brussel sprouts (trimmed & halved)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • Pickled Shallots
  • 1 cup white or white wine vinegar
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 2 teaspoons whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 4 shallots (peeled, sliced into thin rounds)
  • Greek Yogurt Spread
  • 1 cup Greek yogurt
  • 1 lemon (zested and juiced)
  • 2 tablespoons honey
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • Charred Brussels
  • 4 tablespoons olive oil
  • 2 pounds Brussel sprouts (trimmed & halved)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • Pickled Shallots
  • 2 cups white or white wine vinegar
  • 1/2 cup water
  • 4 tablespoons granulated sugar
  • 4 teaspoons salt
  • 4 teaspoons whole black peppercorns
  • 2 teaspoons mustard seeds
  • 2 teaspoons coriander seeds
  • 8 shallots (peeled, sliced into thin rounds)
  • Greek Yogurt Spread
  • 2 cups Greek yogurt
  • 2 lemon (zested and juiced)
  • 4 tablespoons honey
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • Charred Brussels
  • 10 tablespoons olive oil
  • 5 pounds Brussel sprouts (trimmed & halved)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • Pickled Shallots
  • 5 cups white or white wine vinegar
  • 1 1/4 cups water
  • 10 tablespoons granulated sugar
  • 10 teaspoons salt
  • 10 teaspoons whole black peppercorns
  • 5 teaspoons mustard seeds
  • 5 teaspoons coriander seeds
  • 20 shallots (peeled, sliced into thin rounds)
  • Greek Yogurt Spread
  • 5 cups Greek yogurt
  • 5 lemon (zested and juiced)
  • 10 tablespoons honey
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • Charred Brussels
  • 20 tablespoons olive oil
  • 10 pounds Brussel sprouts (trimmed & halved)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • Pickled Shallots
  • 10 cups white or white wine vinegar
  • 2 1/2 cups water
  • 20 tablespoons granulated sugar
  • 20 teaspoons salt
  • 20 teaspoons whole black peppercorns
  • 10 teaspoons mustard seeds
  • 10 teaspoons coriander seeds
  • 40 shallots (peeled, sliced into thin rounds)
  • Greek Yogurt Spread
  • 10 cups Greek yogurt
  • 10 lemon (zested and juiced)
  • 20 tablespoons honey
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
Get Recipe Ingredients
Directions
  1. Preheat oven to 400°F.
  2. Toss the Brussels sprouts with olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 25 minutes, until charred and tender. Remove from the oven and set aside.
  3. Meanwhile, in a small saucepot over high heat, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and coriander seeds. Bring to a boil. Once the sugar has dissolved, remove from the heat and strain the liquid over the shallots in a heatproof bowl. Let sit until ready to serve — the longer they sit, the more flavorful they become.
  4. In a medium bowl, combine the Greek yogurt, lemon zest and juice, honey, salt, and pepper. Stir until smooth and well blended.
  5. Spread the yogurt mixture onto a serving platter. Top with the charred Brussels sprouts and pickled shallots. Serve immediately.
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