Brussels sprouts with caramelised garlic and lemon peel from Essential Ottolenghi: A Collection (page 213) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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