BRUSSELS SPROUTS WITH PANKO
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do-I pumped up their flavor by adding a little tahini sauce and sweet pomegranate molasses. It worked! In fact these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu and I've never taken them off.
Provided by Rawia Bishara
Categories Sauté Vegetarian Brussels Sprout Breadcrumbs
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
- Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
- In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
- Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.
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jaymee Howard
[email protected]I'm not a big fan of Brussels sprouts, but I actually enjoyed these.
Talha Ansar
[email protected]This recipe is a great way to get kids to eat their vegetables.
Branden Kandjavera
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
goma Pandey
[email protected]I'm always looking for new ways to cook Brussels sprouts, and this recipe is a keeper.
Shahbaz Pc
[email protected]These Brussels sprouts are the perfect side dish for a holiday meal.
Sajan Yadqv
[email protected]I love that this recipe is so easy to make. I can have it on the table in under 30 minutes.
Ghulam Mohi Ud Din
[email protected]This recipe is a great way to use up leftover Brussels sprouts.
khmes louay
[email protected]Overall, I thought this was a good recipe. The Brussels sprouts were cooked perfectly and the panko crumbs added a nice crunch.
Blood Mutt
[email protected]I thought the panko crumbs were a bit bland. Next time I'll try adding some herbs or spices to them.
Akil Jan
[email protected]These Brussels sprouts were a little too crispy for my taste, but the flavor was still good.
Lee Antelope
[email protected]The recipe was easy to follow and the dish turned out great. I would recommend using fresh Brussels sprouts for the best flavor.
Chinonso Uchechukwu
[email protected]I'm not usually a fan of Brussels sprouts, but these were really good!
Usama Abbasi
[email protected]These Brussels sprouts were a hit at our dinner party! They were crispy on the outside and tender on the inside, and the panko crumbs added a delicious crunch. I will definitely be making these again.