Name: Brussels Sprouts Two Ways
Ingredients: 2 pounds Brussels sprouts, root removed and halved; ¼ cup white wine vinegar; 3 tablespoons salt; 2 – 3 cups canola oil; 1/3 cup prepared tehina; 2 – 3 tablespoons lemon juice; ¼ cup white anchovies, minced; 2 – 3 tablespoons olive oil; ¼ cup chopped parsley; ¼ cup chopped dill; Salt to taste; 1 ½ cup hazelnuts; 2 – 3 tablespoons harissa; ½ cup feta cheese, dried and crumbled

Ingredients

For the Brussel Sprouts

2 pounds Brussels sprouts, root removed and halved
¼ cup white wine vinegar
3 tablespoons salt
2 – 3 cups canola oil
1/3 cup prepared tehina
2 – 3 tablespoons lemon juice

For the Vinaigrette

¼ cup white anchovies, minced
2 – 3 tablespoons olive oil
¼ cup chopped parsley
¼ cup chopped dill
Salt to taste

For the Topping

1 ½ cup hazelnuts
2 – 3 tablespoons harissa
½ cup feta cheese, dried and crumbled

SidesKosher for PassoverGluten FreeVegetarianVeganVegetable-Forward

Preparation

Step 1

Toss Brussels sprouts with canola oil and salt. Reserve one cup for baba ganoush. Sear sprouts, cut side down in a sauté pan until blackened. Deglaze pan with white wine vinegar, take the sprouts out and set aside. Repeat until all sprouts are roasted.

Step 2

For the baba ganoush, place sprouts in pan and heavily char. Once charred, take the sprouts out and cool. Place sprouts in a food processor with tehina, lemon juice, and one teaspoon salt, and mix. Add very cold water if necessary to reach desired consistency.

Step 3

To make vinaigrette, combine all ingredients in a mixing bowl and whisk. Season to taste with salt and vinegar.

Step 4

For topping, toss hazelnuts with a small amount of water and harissa.

Step 5

Make a reservoir of baba on the plate with the back of a spoon. Toss the sprouts with vinaigrette, and place in an even layer across the baba. Top with crumbled feta and toasted hazelnuts. Garnish with additional chopped parsley if desired.

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