13 Oct Grilled Brussels Sprouts with Harissa Yogurt
Grilled Brussels Sprouts with Harissa Yogurt
If you don't like Brussels sprouts, you need to try these!These Caramelized, grilled sprouts are complemented by the low-fat, Greek harissa yogurt - spicy, smoky, sweet, and nutty, all in one bite! Harissa is a complex blend of red peppers, spicy chilies, caraway seeds, smoked paprika, olive oil, vinegar, and garlic, to name a few. Harissa mixtures vary from region to region in the Middle East. It is said to have originated in Tunisia, the Northern edge of Africa, along the Mediterranean Sea. However, it's no doubt this adaptable paste traveled from the mecca of spice souks in the Middle East, finding its way into many other regional cuisines.You can make your own, but I wanted this to be a quick and easy recipe with little effort and flavor.
- 16-20 medium size Brussels sprouts
- Italian extra-virgin olive oil enough to drizzle over sprouts
- kosher salt enough to lightly sprinkle over sprouts
- honey lightly drizzle over sprouts
- 2 Tablespoons Italian parsley
- 6 ounces Fage 2% Greek yogurt
- 2 teaspoons harissa
- 1 teaspoon honey
- pinch of kosher salt
- Harissa yogurt can be made ahead.
- Start with yogurt and two teaspoons of harissa, one teaspoon of honey, and a pinch of kosher salt. Ingredients are to taste to adjust spiciness and sweetness to your taste.
- Trim Brussel sprout ends, then cut in half. Toss sprouts with olive oil, salt, and honey. Grill on stainless steel grill sheet, or grill basket, starting flat side down. Grill, both sides of the Brussels sprouts until caramelized.
- Toss grilled sprouts with 2-3 Tablespoons of the yogurt mixture. The remaining yogurt can be put in a small bowl on the side. Garnish with Italian parsley.
Noteworthy: Brussels sprouts, a form of cabbage, are related to the mustard family. These little vegetables were cultivated in the 16th century in Belgium's capital, Brussels, and then began admiration in Europe and the United States during the 1800s. These little cabbages are thought to originate from a variation of the savoy cabbage.