Roasted Brussels Sprouts Recipe – With A Turkish Twist

“In your face, Brussels sprouts!” That pretty much sums up the feeling when eating Brussels sprouts, these days. They were the final frontier of vegetables we just didn’t like – or buy – and we wanted to face our foodie foe and conquer it. We conquered cauliflower and now, with roasted Brussels sprouts, we’ve won!

Brussels sprouts are in season in Fethiye at the moment, and we no longer look at them with a grimace as we pass them on the pazar…we buy them and we eat them…and we enjoy them. We’ve experimented with different methods and we’re both agreed that roasted Brussels sprouts are divine!

Brussels Sprouts Recipe

A dreaded sight for many children at Christmas

Back in 2012, we did a recipe for how to love Brussels sprouts where we sauteed them with sucuk and chestnuts. That was our first real dalliance with them where we realised that Brussels sprouts recipes didn’t have to involve them being boiled to an almost yellow, bitter-tasting mush that was forced onto the side of your Christmas dinner plate. No, we now know there is much more to Brussels sprouts (Brüksel Lahanası) than that.

So, as well as our sauteed Brussels sprouts recipe, we’ve now also got a roasted Brussels sprouts recipe in our little repertoire – and, as we’re in Turkey, we’ve added a Turkish twist so that our Brüksel Lahanası become a Turkish meze. This is what we do:

Roasted Brussels Sprouts Recipe – With A Turkish Twist

This is a kind of 2 in 1 Brussels sprouts recipe because we’re going to do roasted Brussels sprouts first and then we’re going to use the cold leftovers to make our Turkish meze. So, really, the meze part of this recipe is optional…but do give it a go because we love it!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

There’s something really pleasurable about seasonal cooking and eating. In autumn and winter, one minute, we’re enjoying the short-lived saffron milk cap mushroom season with a çintar mushroom and sucuk recipe, for example, and the next, Brussels sprouts appear on the markets. They’re also short-lived so there’s that urge to snap them up as soon as you seen them, come up with recipe ideas to make use of them, and then mentally file those ideas away until the year after.

Roasted Brussels Sprouts Recipe - With A Turkish Twist
Recipe type: Meze
Cuisine: Turkish
Serves: 4
Prep time:
Cook time:
Total time:
Traditional roasted Brussels sprouts are given a Turkish twist to make a great meze dish.
For The Roasted Brussels Sprouts
  • 500g Brussels sprouts cut in half, lengthways
  • 2 tpsp sunflower oil
  • 1 tbsp grated parmesan cheese
  • Chilli flakes to taste
  • Salt and pepper to taste

For The Yoghurt Dressing (The Turkish Twist)
  • 1 dessert spoonful süzme yoghurt
  • 1 tsp olive oil
  • 1 tsp fresh lemon juice
  • 1 tsp chilli flakes (optional)
  • Pinch of salt
For The Roasted Brussels Sprouts
  1. Preheat your oven to 180 degrees celsius.
  2. Drizzle your oil over a baking tray and place the Brussels sprouts on the tray.
  3. Now toss them around so that the sprouts get a light covering of oil.
  4. Sprinkle a light coating of chilli flakes (optional) over your sprouts.
  5. Now season with salt and pepper.
  6. Place in the centre of your oven and roast for 25-30 minutes until soft throughout.
  7. Remove from the oven and, whilst still hot, sprinkle your grated parmesan over your roasted Brussels sprouts.

For The Yoghurt Dressing (The Turkish Twist)
  1. Take a small bowl and add your süzme yoghurt.
  2. Add a splash of cold water (about 1 tbsp) and stir rapidly until your yoghurt has thinned a little.
  3. Now add the olive oil and lemon juice and mix those in, too, to make your dressing smooth and shiny.
  4. Add a pinch of salt and stir that in.
  5. Arrange your cold roasted Brussels sprouts on a plate and drizzle your yoghurt dressing over the top. Sprinkle with chill flakes, too, if you like.
  6. Serve alongside other meze dishes with lightly toasted bread.
Roasted Brussels sprouts can be eaten as an accompaniment to a main meal or, if you eat them cold with the yoghurt dressing, as a meze dish.
When preparing your Brussels sprouts, leave the loose leaves in place as these are the ones that go dark and crispy and they are what make roasted Brussels sprouts extra tasty.
Calories per serving are approximate and include the yoghurt dressing.
Nutrition Information
Serving size: 1 Calories: 270

And that’s just one of the ways of we love to eat our Brussels sprouts, these days. We’ll do our roasted Brussels sprouts recipe and eat them hot as an accompaniment to a meal. Then, the day after, we use the leftovers to do our Turkish Brussels sprouts – well, there aren’t many vegetables which Turks don’t drizzle yoghurt over. Surely Brussels sprouts can be part of that, too – Yoğurtlu Brüksel Lahanası?

Brussels Sprouts With Yoghurt

Yoğurtlu Brüksel Lahansı

Well, they certainly look the part…and they definitely taste the part, too. Brussels sprouts are associated with winter and Christmas for us in the UK and, whilst it’s the winter months when they appear at Fethiye market, it’s so often still pleasantly warm and sunny. A cold Brussels sprouts meze works; winter and warm weather combined.

One tip that’s mentioned in the recipe box that we’ll stress again here is, when you’re preparing your sprouts, all you need to do is wash them and then slice them in half lengthways. Don’t worry about peeling away any loose leaves. It’s these loose leaves that go dark and crispy as they roast – they make a huge contribution to roasted Brussels sprouts enjoyment. And, if you’re still not convinced about this roasted Brussels sprouts recipe because you’re just not a fan of them, try this…

(Turkish) Roasted Brussels Sprouts On Toast

Brussels Sprouts With Yoghurt On Toast

Brussels sprouts and yoghurt – it works!

If you’re in Turkey, go to your local Turkish bakery and buy some fresh, crusty bread. Obviously, any good quality bread will do, wherever you may be in the world. Many meze dishes are accompanied by bread, like this.

  • Slice your bread into thick slices (about half an inch thick) and cut into ‘soldiers’ (thin strips).
  • Lightly toast your bread on both sides.
  • Take a clove of garlic, cut it in half and rub it over one side of the toasted bread. We love the intensity of the garlic smell and flavour when you do this.
  • Do a light drizzle of olive oil over the top of that.

And now all you need to do is spoon some of your Yoğurtlu Brüksel Lahanası meze (roasted Brussels sprouts with yoghurt) onto your toast. A great lunchtime snack to make use of seasonal leftovers – it works.

Afiyet Olsun!

  • Roasted Brussels sprouts with yoghurt dressing is in the meze section of our complete page of Turkish recipes. We hope that page makes it easier for you to find the recipes you are looking for.

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  1. Delicious! I must say, I do like brussels sprouts and these are delicious ways to enjoy them – I can imagine how tasty they are on garlicky bread with yoghurt! I add them sauteed to my rice with chickpeas, delicious. Elinize saglik! 🙂

  2. . . and ‘Bubble & Squeak’ is just not the real thing without Brussels!

  3. We have them sautéed with chestnuts and bacon. Haven’t seen any in Bodrum yet.

    • Well, it was cooking them like that – but with sucuk in place of bacon – that converted us. I’m wondering if maybe we have a specialist grower in Fethiye. He doesn’t have many on his stall at the pazar but they’re always lovely.

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