Your cart is empty
Shop products

Brussels Sprouts Two Ways


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 FreeVegetarianVegan


  • 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.