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Brussels Sprouts with Nigella and Zahtar

1package brussels sprouts
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon Hanna's Gourmet Zahtar
1/2 teaspoon Hanna's Gourmet Nigella
1/8 teaspoon Hanna's Gourmet Black Pepper Fine (to taste)
  1. Preheat oven to 425 degrees.
  2. Trim the stems on the brussels sprouts, remove the outer leaves and cut in half.
  3. In a large bowl, combine the brussels sprouts with 1 tablespoon of olive oil, and toss to coat.
  4. Transfer the brussels sprouts to a lightly oiled sheet pan and roast, stirring occasionally, until they are golden brown, about 20 minutes.
  5. Return the brussels sprouts to the bowl and add the balsamic vinegar and remaining 1 tablespoon olive oil, tossing again to coat. Sprinkle on the Zahtar and season to taste with black pepper.
  6. Transfer the roasted brussels sprouts to a serving dish and garnish with nigella seeds.
  7. Makes 4 side servings.

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