BRUSSEL SPROUTS WITH ORANGE BLOSSOM AND BLACK OLIVE This is a really easy one-pan recipe for vegetables with unique flavors inspired by a classic Moroccan salad. The orangeblossom water helps the Brussels sprouts shine and contrast with the brininess of the olives.
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SERVINGS
4-6

 
 
 

INGREDIENTS

½ lb. brussels sprouts
½ cup canola oil
1 tablespoon kosher salt
1 orange
1/8 cup white wine vinegar
1 tablespoon honey
½ + ¼ cup extra virgin olive oil
1 teaspoon red chili flakes
1 cup salt-cured black olives, pitted
1 lemon, juiced
¼ cup parsley, finely chopped

HOW TO MAKE IT

  1. Cut the stems off the Brussels and slice in half from top to bottom. Season the Brussels in a large mixing bowl with the canola oil and tablespoon of salt.
  2. Zest the skin of the orange into a separate mixing bowl then juice the orange into thebowl with the zest. Add the honey, vinegar, chili flakes and ½ cup of olive oil. Whisk everything together to make the vinaigrette and set aside. 
  3. Put the pitted black olives, lemon juice and ¼ cup olive oil in a food processor. Puree the olives into a tapenade, until pureed but not completely smooth.
  4. Lay the Brussels sprouts with the cut side down into the cast iron skillet. If there’s any excess oil in the bowl scrape it into the pan.
  5. Heat the pan on medium heat. The Brussels sprouts will slowly caramelize after about 5-6 minutes to a deep brown color. Once they are charred on the cut side stir the pan around to cook the other side and let sit for 1-2 minutes. Turn off the heat.
  6. Evenly pour the vinaigrette over the Brussels sprouts. Mix gently to coat. Drizzle the olive tapenade on top and then evenly sprinkle the parsley to garnish.

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