Shall we agree that February is the perfect month of love? Even with the big V-Day over, there is so much more loving to be done. So…

Let’s talk about my newest recipe love: Dukkah Brussels Sprouts. My Auntie Amy gifted me with a homemade jar of Dukkah for Christmas. Well, not this most recent holiday, but rather the year prior :-/. Despite knowing that I should have used it up within the year, I have been nursing this flavorful-nut blend for a long time; wee bit here, a tiny sprinkle there. But, it still tastes awesome so a few more treats will be enjoyed with the bottom dredges of the jar.

With a bag of brussels sprouts ready to be scrubbed and chopped, I realized the oven was packed and busy with a Saffron Baked Rice and a Whole Roasted Chicken. So, I decided against my typical method of roasting up my favorite little cabbage heads.

Instead, I trimmed them into quarter wedges and then blasted my cast iron pan with high heat. The pieces tumbled into the pan and started to pop with excitement. I covered up all of their fun with a lid. Stifled.

My husband and I chatted over a shared bottle of his home brew (delicious hoppy goodness!) and at one point he suggested he toss the clearly singed brussels sprouts for me, since I was blatantly ignoring the cries from the pan. I told him patience, let them burn a bit. I wanted them to have color, dark and blistered in random spots, just like our faces after a windy day on the slopes.

Finally, I caved and tossed them. After they had all settled into a new position, I let them blaze a bit longer. Covered with the lid, their centers were getting plenty of heat as well. After a few minutes, with cautious fingers I tonged a little brussels sprout, shook my now singed fingers (instant karma?) and blew on it, just as my little toddler does any time he sees steam drifting off a bite I offer him. Finally, I devoured my little b. sprout. I was rather pleased that my patience to let them scorch worked.

But, my job wasn’t done. My original plan was to partner them with the dukkah and honey, a squirt of lemon and a generous glug of olive oil. I was too excited after my initial sample and just tossed in the dukkah. The smell was permeating, so I had to try another bite. Then the floodgate was open as I started to sneak bite after bite. Eventually, I had to sternly reminded myself that I was making dinner for my family… not my own personal snacking pleasure. Two more bites. That’s it! Clearly the other ingredients were no longer necessary. It’s cool though; I like it when I can share minimalist recipes with you.

Dukkah can be found at speciality stores, but I have actually made it before and it is easy, awesomeness. I did it a few years ago and I wrote absolutely nothing down. But, I remember using Heidi Swanson of 101 cookbooks as a base recipe. One of these days I will make it again, but in the meantime I need to find more greens and veggies to coat with my Auntie Amy’s Dukkah first.
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Thank you Auntie! xoxoxo

Dukkah Brussels Sprouts

1lb brussels sprouts, washed well
2 tablespoons olive oil, more or less as desired
1 tablespoon dukkah, more to taste if desired
½ teaspoon salt, thicker grain kosher is my preference. Add more salt to taste, if desired

Wash and trim the ends off of the brussels sprouts, removing any dingy looking leaves. Cut into quarters.

Place a skillet (cast-iron is ideal) over high heat. Once it is very hot, add the brussels sprouts to the dry skillet. Allow them to sear briefly, about 20 seconds and then drizzle in half of the olive oil. Shake the pan and cover with a lid. If the pan is smoking, lower the temperature. The brussels sprouts will continue to sear for another 1-2 minutes. At this point, toss them gently with a spatula from the pan and flip over. Add a bit more oil as needed. Cover with the lid and continue to sear. A bit of color should be on at least one side. Bite one brussels sprout. If it is not yet tender, but the color is a nice dark golden, then add a generous splash of water. Cover with the lid and steam until they are tender.

Once they are just about perfect, toss generously with the dukkah and salt. Taste. Add more dukkah if desired. Serve while still piping hot and steamy.

Much brussels sprout love to you! xoxo,

Lilly