Brussels sprouts with caramelised garlic and lemon peel from Plenty More (page 213) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.201 in the US edition.

  • Hiker010 on January 10, 2026

    Made Jan 2020 -- OK, a lot of work Maybe too much garlic, and garlic may have needed to cook a bit more to soften up & temper flavor

  • Pandan on October 12, 2024

    Made this spontaneously with some shortcuts so it didn’t take that long. I used peeled frozen garlic which I just microwaved for two minutes instead of blanching. I cooked the lemon peel in the same pan as the garlic to avoid cleaning several pans. And I roasted the Brussels sprouts in some olive oil in my Ninja grill. So delicious! I could eat this as a main dish just by itself!

  • rmardel on November 25, 2022

    Served these at Thanksgiving Dinner! Brussels sprouts are a family staple but these are a new favorite recipe. Absolutely delicious. I saved the lemon syrup, which I think only enhanced the dish.

  • Ganga108 on March 02, 2022

    This recipe uses pan fried sprouts, but there is nothing to stop you roasting them instead. In fact it saves some work if you decide to roast them (but they won’t be as crunchy). This recipe is classic Ottolenghi – 4 or 5 different processes, depending how you count them, and about an hour to make. But I have learnt to hold back my complaints about that (a little), as the flavours are always banging. The recipe takes the Brussels Sprouts and mixes them with a caramelised garlic syrup, candied lemon peel, chilli and basil. It sounds too amazing to be believed. And indeed it is – the interplay of sweet, spicy and tart flavours is nothing short of spectacular. Imagine this as your stand-out dish on the Xmas table, or, in Australia, make it for Sunday Lunch on the Queen’s Birthday weekend, or for Xmas in July. It will knock the socks off of your guests.

  • lou_weez on July 11, 2021

    Really nice way to serve brussels sprouts. The garlic was sensational.

  • Charlotte_vandenberg on November 26, 2018

    Delicous way to prepare brussel sprouts. Served with salmon and couscous, easy to assemble when all the mise en place has been done. A big hit for dinner with friends.

  • kateiscoooking on February 17, 2018

    We were out of lemons so I used grapefruit. And, I included the syrup. The garlic cooked into a lovely roasted garlic mash. The basil had gone brown so it wasn't included. But, I'll add it next time. This takes a good bit of time and effort and it's totally worth it! Even one of our guests who really doesn't like Brussels sprouts liked this.

  • FionaC on August 28, 2016

    A lovely way to cook Brussels. Don't be afraid of the amount of garlic, it's sweet and unctuous. I think preserved lemons would be a good substitute for the candied lemon peel, even a squeeze of fresh lemon over the dish might do at a pinch. Other acidic elements such as tamarind or sumac might be interesting as well.

  • KarinaFrancis on April 19, 2015

    I have to agree with Rutabaga, on all counts. I added the lemon syrup as suggested and it brightened up an already great dish.

  • Rutabaga on December 15, 2014

    This must be the best brussels sprouts recipe ever! Flash cooked sprouts are mixed with five entire heads of balsamic caramelized garlic. It's the five heads of garlic that turn this recipe into a labor intensive side dish, so when making it on a week night, you might want to peel all those dozens of cloves in advance. I also don't see a reason to discard the small amount of lemon juice syrup that accumulates when cooking the peel; I just added it all to the sprouts - it's delicious! I didn't have basil, but look forward to including it next time.

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