I really don't understand why brusell sprouts is so unpopular and why so many people hate it. It is a trully beautiful winter veggie which can be prepared in so many delicious ways.
This time I took my brussel sprouts into a super yummy journey to Middle East. My family loved these flavours. Even kids ate these brussel sprouts with apetite, although it was quite spicy. If you are not a big fan of spicy food, use less harissa for more mild flavour.
Brussel sprouts made this way can be served as a separate dish or together with roasted lamb.
Makes 2 servings
- about 500 grams brussel sprouts
- 3 tsp green harissa
- 2 tsp honey
- pinch salt
- pinch ground cumin
- 3 tbsp butter
- 60 grams feta cheese
- 1/2 pomegranate, seeds
- 30 grams pine nuts, toasted on a dry pan
Boil salty water in a pan. Cook brussel sprouts for 8-10 minutes until soften. Drain and set aside.
In a small bowl mix harissa, honey, small pinch of salt and pinch of cumin.
Melt butter on a pan. Add brussel sprouts and fry them for a moment.
Add harissa and honey marinade and by shaking the pan try to cover brussel sprouts quite evenly.
Fry for a few minutes until marinade thicken and turn into a sticky glaze.
Transfer brussel sprouts into a serving plate.
Crumble some feta on top. Spronkle with pomegranate seeds and toasted pine nuts.
Serve hot or warm.