Brussels sprouts are a favorite vegetable here at The Mediterranean Dish, whether sizzled in a skillet until crispy, grilled to a smoky char, shaved into a slaw, or employed as a warm salad topping. Of all the ways one can prepare them, roasting is my favorite.

The intense, dry heat of the oven performs a kind of magic, transforming these ordinary little cabbages by concentrating their inner sweetness and giving them a browned, crispy exterior that’s impossible to resist.

While roasted Brussels sprouts are tasty on their own, simply tossed with olive oil and seasoned with salt and pepper, this recipe adds to their appeal by layering in contrasting flavors and textures. Shallots add a peppery bite, while dates lend a chewy texture and intense sweetness. Toasted, sliced almonds provide the crunch, and a dressing made with orange zest, aromatic fresh thyme, and tangy apple cider vinegar elevates this dish to a new level of deliciousness. 

The flavors might be complex, but the preparation isn’t. While the sprouts are roasting, there’s plenty of time to assemble the rest of the ingredients. The whole recipe can be made in 30 minutes flat — not a lot of effort for a dish that’s elegant enough to play a role in your holiday spread.

Ingredients for Roasted Brussels Sprouts with Dates and Almonds

Whether sold loose, trimmed in a bag, or on a big, knobby stalk, fresh Brussels sprouts are the star ingredient here. A few other simple, fresh additions give them layers of flavor. Here’s what you’ll need to make this Mediterranean-influenced side dish:

• Sliced almonds, toasted until golden, add earthy flavor and a crunchy contrast. Because they are sliced, not chopped, they don’t fall to the bottom of the dish. You can also use slivered almonds. 
• Brussels sprouts Resembling miniature cabbages, Brussels sprouts have a sweet, nutty flavor. Roasting them brings out their natural sugars and minimizes any bitterness. Look for sprouts with tight heads and no brown spots or wilted leaves. I prefer medium-sized sprouts with a diameter of about an inch. If they are larger, you may want to quarter them to ensure even cooking. Leave smaller sprouts whole. 
• Extra virgin olive oil is essential for getting good, caramelized browning on the Brussels sprouts, and yes, it’s safe to cook with extra virgin olive oil at high heat! Try one of these high-quality options from our shop and read our full guide to Cooking with Olive Oil for more information. 
• Kosher salt and ground pepper enhance the flavor of the Brussels sprouts and add balance.
• Shallot: Sharp and peppery when raw, shallots become sweet when roasted. It’s a combination that works well, whether sizzled in a skillet or roasted in the oven
• Apple cider vinegar gives the dressing an acidic bite that contrasts with the sweet dates.
• Thyme adds an earthy, aromatic note to the dressing.
• Orange zest: The natural oils in the zest add a floral, citrusy aroma and flavor to the dressing. I also love the flavor of orange and dates together. 
• Deglet Noor dates have a rich, honey-like flavor. It’s easy to find them already pitted, and they have a firm texture that makes them easy to slice. Feel free to substitute other types of dates, such as the larger Medjool variety. 

How to Make Roasted Brussels Sprouts

This roasted Brussels sprouts recipe is ready in just 30 minutes and can be made in stages if you’re short on time or oven space. Though they start in a hot oven, the sprouts finish cooking in the residual heat of the oven after turning it off. Here it is step by step.

• Toast the almonds. Arrange a rack in the center of the oven. Preheat oven to 350°F. Spread 1/4 cup sliced almonds on a small baking sheet and bake until they turn golden brown and smell toasty, about 8 to 10 minutes. 
• Prepare the Brussels sprouts. Raise the oven temperature to 450°F. Place 1 1/2 pounds trimmed and halved Brussels sprouts on a large, rimmed baking sheet and drizzle with 3 tablespoons extra virgin olive oil. Season with 3/4 teaspoon salt and a generous amount of freshly ground pepper. Toss until sprouts are completely coated with oil. Spread them in a single layer, arranging them cut side down. 
• Roast the Brussels sprouts. Place Brussels sprouts on the middle rack of the oven and roast until browned, 15 minutes. Remove from oven and stir in 1/4 cup thinly sliced shallots; toss to combine. Turn the oven off and return the Brussels sprouts to the oven. Continue cooking until shallots have softened and are beginning to brown, about 5 minutes more.
• Make the dressing. While the sprouts are roasting, combine 2 tablespoons apple cider vinegar, 1/2 teaspoon finely grated orange zest, and 1/2 teaspoon chopped fresh thyme in a small bowl. Season with a pinch of salt and ground pepper, and whisk together with a fork. Set aside. 
• Combine everything. Transfer the sprouts to a large serving bowl and toss with 1/3 cup thinly sliced dates, almonds, and dressing. Season again to taste with salt and pepper and serve. 

How to Get Ahead

If you’re serving this recipe as part of a holiday meal, you may have limited time or room in the oven on the big day. There are a couple of ways to get ahead of the game:

• Prep ingredients, roast later: Trim and slice the Brussels sprouts and make the dressing; refrigerate in separate containers overnight. Toast the almonds and store them at room temperature. Then, proceed with the recipe the next day.

• Roast and reheat: Roast the Brussels sprouts and shallots; then keep at room temperature on the pan for up to 2 hours. To serve, place the sheet pan in a 300°F oven until the sprouts are warmed through, about 10 minutes. Then, transfer to a serving dish and toss with dressing, dates, and almonds. Serve immediately.

How to Toast Almonds

Taking the time to roast the almonds for this recipe enhances their flavor, texture, and aroma.

To toast the almonds for this recipe or any other, preheat an oven or toaster oven to 350°F. Spread the nuts on a small baking sheet and bake them until they turn golden brown and smell toasty about 8 to 10 minutes. Transfer them to a plate to cool. This same method works equally well for a variety of nuts, including almonds, hazelnuts, walnuts, and pecans. 

Though you can easily toast pine nuts in a pan on the stovetop, I prefer to toast sliced almonds and larger nuts in an oven or a toaster oven so the heat can surround them entirely for the most even browning.

Swaps and Substitutions

I love the combination of Mediterranean flavors in this recipe, but you can tweak the ingredients to suit your preferences or use what you already have on hand in your pantry. Here are some ideas:

• Apple Cider Vinegar: While good quality extra virgin olive oil is essential, you can use different vinegars to add a touch of acid. Red wine or white wine vinegar would work well here.
• Almonds: Try roasted, chopped pistachios or hazelnuts instead of sliced almonds.
• Dates: Dried cranberries or chopped apricots would also be lovely.
• Orange: lemon

What to Serve with Roasted Brussels Sprouts

This side dish would be at home on any holiday table. Pair it with our Easy Dry Brined Thanksgiving Turkey and Roasted Garlic Mashed Potatoes for an elegant holiday meal. 

But you don’t have to save it for a special occasion. It’s equally delicious with our Roast Spatchcock Chicken, which features similar flavors like sweet citrus and fragrant thyme. It also pairs well with fish, like this Baked Lemon Garlic Salmon.

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Roasted Brussels Sprouts with Dates and Almonds

These carmelized sprouts, bursting with Mediterranean flavors including dates, toasted almonds, and an orange thyme dressing, make a festive side dish for a holiday meal or a cozy weeknight side dish fs soon as the weather has a chill.

Course Side, Side Dish

Cuisine Mediterranean, Mediterranean Diet, Mediterranean Diet Friendly

Diet Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6 to 8 people

Calories 168.2kcal

Author Abigail Chipley

Ingredients

• 1/4 cup sliced almonds
• 1 1/2 pounds Brussels sprouts, ends trimmed and halved
• 3 tablespoons extra virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1/4 cup thinly sliced shallot
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon orange zest
• 1/2 teaspoon chopped fresh thyme
• 1/3 cup thinly sliced pitted dates

Instructions

• Toast the almonds. Arrange a rack in the center of the oven. Preheat oven to 350°F. Spread almonds on a small baking sheet and bake until they turn golden brown and smell toasty, 8 to 10 minutes.
• Prepare the Brussels sprouts. Raise the oven temperature to 450°F. Place the halved Brussels sprouts on a large, rimmed baking sheet and drizzle with olive oil. Season with 3/4 teaspoon salt and a generous amount of freshly ground pepper. Toss until sprouts are completely coated with oil. Spread them in a single layer, arranging them cut side down.
• Roast the Brussels sprouts. Place Brussels sprouts on the middle rack of the oven and roast until browned, 15 minutes. Remove from oven and stir in shallots; toss to combine. Turn the oven off and return the Brussels sprouts to the oven. Continue cooking until shallots have softened and are beginning to brown, about 5 minutes more.
• Make the dressing. While the sprouts are roasting, combine cider vinegar, orange zest, and thyme in a small bowl. Season with a pinch of salt and ground pepper, and whisk together with a fork. Set aside.
• Combine everything. Transfer the sprouts to a large serving bowl and toss with dates, almonds, and dressing. Season again to taste with salt and pepper and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the extra virgin olive oil, used in this recipe.
• Prep or Make Ahead: If you’re serving this recipe as part of a holiday meal, you may have limited time or room in the oven on the big day. There are a couple of ways to get ahead of the game:
  • Prep ingredients, roast later: Trim and slice the Brussels sprouts and make the dressing; refrigerate in separate containers overnight. Toast the almonds and store at room temperature. Then, proceed with the recipe the next day.
  • Roast and reheat: Roast the Brussels sprouts and shallots; then keep at room temperature on the pan for up to 4 hours. To serve, place the sheet pan in a 300°F oven until the sprouts are warmed through, about 10 minutes. Then, transfer to a serving dish and toss with dressing, dates, and almonds. Serve immediately.

Nutrition

Calories: 168.2kcal | Carbohydrates: 19g | Protein: 5.2g | Fat: 9.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.6g | Sodium: 30.2mg | Potassium: 565.7mg | Fiber: 5.9g | Sugar: 8.7g | Vitamin A: 864.9IU | Vitamin C: 97.7mg | Calcium: 67.9mg | Iron: 2mg

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I made this baked cauliflower recipe when I was trying to cram as many veggies on my plate as possible. I’d been on the road for weeks promoting my book, and after many nights of dining out, I really missed a healthy home-cooked meal!

When I got home I made this spicy cauliflower as a vegan main along with freekeh, a grain from my childhood with a smoky flavor that perfectly matches the citrusy, smoky harissa. It was satisfying in the best way! 

There are two key elements to this recipe. The first is absolutely the garlic-harissa rub. It’s more of a thick sauce made of garlic, harissa paste (I like our Kartago Harissa for this which is spicy and deep with a smoky flavor), fresh parsley, a dash of cumin, and lime juice. The balance of warm, zippy, and vibrant flavors is absolutely mouthwatering. 

The second is learning how to bake cauliflower so it’s perfectly caramelized and tender. The secret is to baste or drizzle the vegetable with olive oil about every 15 minutes. Rather than drying out, the garlic-harissa rub turns into a beautifully golden glaze. 

I always say we should let cauliflower be cauliflower. Forget trying to make it into pizza crust and instead celebrate this hearty vegetable in all its glory! Serve with your favorite protein or as a satisfying vegan main.

What You’ll Need to Make Spicy Baked Cauliflower

Though this baked cauliflower recipe boasts big flavor, you only need a few Mediterranean pantry staples. 

• Cauliflower: Makes a perfectly hearty base to layer on bold Mediterranean flavor. 
• Garlic: Cauliflower is rather plain on its own, so it can handle a lot of flavor. I add 10 whole garlic cloves to the harissa glaze, and no one has ever complained about it. 
• Parsley: Adds lemony freshness to the glaze and a pop of color just before serving. 
• Ground cumin: Adds a warming note.
• Harissa adds a citrusy, spicy, smoky flavor. See Ingredient Spotlight below for more.
• Tomato paste brings a rich umami flavor. 
• Limes: Add a layer of fresh acidity. 
• Extra virgin olive oil: Encourages the delicious golden transformation that happens to vegetables as they roast, carmelizing and concentrating their flavors. I’m often asked about cooking with olive oil to which I reply, in short, that it’s the healthiest oil, but if you’d like to read more about selecting and cooking with olive oil, head over to our guide: Cooking with Olive Oil: Everything You Need to Know!
• Kosher salt and black pepper perk up the other flavors. 

Ingredient Spotlight

Harissa is a spicy, citrusy, smoky North African paste or sauce that varies greatly in terms of flavor. For this recipe, I wanted a healthy vegetarian main that reminded me of a holiday roast, so I went for our Tunisian harissa. It’s extra spicy, smoky, and rich, adding almost a char-grilled element to the cauliflower and a bold amount of red chili flavor.  

• LEARN MORE AND MAKE IT: Homemade Harissa Recipe
• TRY IT: Find Tunisian Harissa at our shop (or try our Moroccan Harissa for a slightly milder option). 

Swaps and Substitutions

Don’t be discouraged if you don’t like one or more of this recipe’s flavor-makers. Here are some easy swaps:

• Lime: Lemon (even other citrus like a tart orange could work for this recipe). 
• Parsley: Cilantro or mint.
• Tomato paste: Red pepper paste.
• Ground cumin: Ground coriander or turmeric.  

How to Bake Cauliflower

Cauliflower will soak up the sauce like a sponge. The key to getting it meltingly tender and yet charred and caramelized is to baste it, almost like you’re making a turkey. It’s similar to roasting eggplant, where you may need to add more oil as you go if it starts to look dry. Here are the steps:

Prep the Cauliflower

• Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil. 
• Prep your veggies. Cut 2 heads of cauliflower into wedges from top to bottom, leaving the leaves intact. Peel 10 garlic cloves and measure 1 packed cup of parsley leaves and tender stems.
• Parboil the cauliflower. Salt the boiling water generously, then add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain. 

Make the Sauce

• Make the garlic-harissa sauce. To the bowl of a large food processor fitted with the S-blade, add the garlic, parsley, 1 teaspoon ground cumin, 1 to 2 tablespoons harissa, 1/4 cup tomato paste, and a drizzle of olive oil (about 2 tablespoons). Squeeze in the juice of 2 limes and season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture. 
• Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil. 

Bake and Baste the Cauliflower

• Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total. 
• Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve. 

Ways to Mix it Up 

Though this baked cauliflower recipe is decidedly bold, it works surprisingly well with other Mediterranean flavor-makers. Make it on repeat, adding your own spin to keep things interesting. Some ideas:

• Add a creamy sauce: Like tangy Whipped Feta, or Tahini Sauce for a dairy-free option. Let the cauliflower cool slightly so the sauce doesn’t get to runny, and drizzle on top just before serving.
• Add fresh spice: If you can’t get enough heat, add a spoonful of Zhoug (a spicy cilantro jalapeno sauce) or Chermoula (a bright and herby Moroccan condiment) just before serving. 

What to Serve with Baked Cauliflower

You can certainly serve cauliflower as a side to your favorite protein and a simple green salad. I love them even more, however, as the main event!

Add a protein-packed vegetarian salad and dinner is served. This Lentil Salad with Feta and Pomegranate has a fresh, zippy flavor that will complement the savory spicy cauliflower. You can also really lean into the smoky flavors as I did with freekeh, a lesser-known Egyptian grain I absolutely adore (it’s harder to find, but we carry it in our shop). 

More Cauliflower Recipes

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Baked Cauliflower with Garlic and Harissa

Slabs of tender cauliflower in a spicy, garlicky, citrusy harissa sauce, roasted to perfection.

Course Entree or Side Dish

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4 as a main, 8 as a side

Calories 117.3kcal

Author Suzy Karadsheh

Ingredients

• 2 heads cauliflower, leaves intact, cut into wedges
• 10 medium garlic cloves, peeled
• 1 cup packed parsley leaves and tender stems, plus more chopped parsley for garnish
• 1 teaspoon ground cumin
• 1 to 2 tablespoons harissa
• 1/4 cup tomato paste
• 2 limes, juiced
• Extra virgin olive oil
• Kosher salt
• Black pepper

Instructions

• Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil.
• Parboil the cauliflower. When the water is boiling, salt generously and add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain.
• Make the garlic-harissa rub/sauce. To the bowl of a large food processor fitted with a blade, add the garlic cloves, parsley, cumin, harissa, tomato paste, lime juice, and a drizzle of olive oil (about 2 tablespoons). Season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture.
• Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil.
• Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total.
• Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and harissa used in this recipe.

Nutrition

Calories: 117.3kcal | Carbohydrates: 25.3g | Protein: 7.6g | Fat: 1.2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 277mg | Potassium: 1195.8mg | Fiber: 8.2g | Sugar: 8.8g | Vitamin A: 1562.6IU | Vitamin C: 174.8mg | Calcium: 119.9mg | Iron: 3.3mg

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When I think of braising, what comes to mind are cuts of meat like short ribs or lamb shanks that require a long, slow simmer to become fall-apart tender. But this classic technique is just as good at bringing out the best flavors of hearty vegetables, too! 

The trick to any good braise is to infuse the cooking liquid with tons of flavor. This recipe uses leeks and garlic sautéed in extra-virgin olive oil to provide an aromatic foundation. Fennel seed, fresh thyme, and orange zest add nuance, while chicken stock lends a meaty flavor to the braising sauce. 

One advantage of braising is that it doesn’t require too much babysitting. Peek under the lid once in a while, and if the pan appears to be drying out, add a bit more liquid. At the end of the cooking time, remove the lid and cook until the excess liquid evaporates and the cabbage and carrots are glazed with concentrated, savory flavor. 

Once you start braising cabbage, you’ll find lots of inspiration to apply this technique to other cool weather vegetables. Try Whole Braised Leeks with Fresh Herbs and Feta or, for a wintry dish that includes some meat, Braised Chicken Thighs with Grapes and Fennel.

What is Savoy Cabbage?

Savoy cabbage is named for the Savoy region of France in the Western Alps, where it is believed to have originated. Like all cabbages, it’s a member of the cruciferous vegetable family, which includes cauliflower, broccoli, and Brussels sprouts. 

It has the same round shape as green and red cabbage, but is so much more elegant looking! Its leaves are looser and ruffly, ranging from a lovely deep green on the outer layers to pale yellow in the center. It has a mild, earthy flavor and becomes tender and almost buttery when cooked. 

To prep savoy cabbage, rinse the whole head in cold water to remove grit. Then, peel off the outer leaves and rinse separately. Remove any woody, thick ribs, and cut out the core, if it has one. 

Ingredients for Braised Cabbage

With juts a few exceptions, you’ll find almost everything you need to make this recipe in the produce section. Here’s what you’ll need to make this hearty vegetable side:

• Leeks: Milder and sweeter than onions, leeks infuse the braising liquid with flavor. Since leeks can hide grit in between their layers, they require careful cleaning.
• Savoy cabbage has ruffly, lacy leaves that are darker green on the outside, fading to creamy yellow in the center. It has a milder flavor than green or red cabbage and has the advantage of cooking more quickly.
• Carrots lend their earthy sweetness and bright color to this dish. 
• Extra virgin olive oil: Sautéing the leeks and garlic in good olive oil awakens their flavor. Try this recipe with fruity Arbequina olive oil from California!
• Kosher salt and freshly ground black pepper bring out the flavors of the aromatic ingredients and add balance. Be sure to season the dish a second time just before serving.
• Garlic: Pungent and fragrant, garlic is indispensable when it comes to adding savory flavor.
• Fennel seeds: Part of the same family of plants as carrots, fennel seeds give braised cabbage a sweet anise note. 
• Thyme adds a woodsy, herbal flavor to the braising liquid.
• Orange zest: Though it may seem like an unusual addition to the recipe, orange is commonly added to savory dishes in much of the Mediterranean region, including our Easy Orange Harissa Lamb Chops. 
• Chicken stock adds savory depth to the braising liquid. Use homemade chicken stock or store-bought. 
• Lemon juice: While many braised cabbage recipes call for vinegar, I like lemon juice because it brightens this dish without making it feel heavy.
• Parsley: This herb is also part of the same family that carrots and fennel belong to. Here, it adds both freshness and color.

How to Make Braised Cabbage 

You’ll need a Dutch oven or a large, deep saucepan with a heavy lid for this recipe. As the vegetables cook, adjust the heat as necessary to maintain a low simmer. If needed, add more chicken stock to keep the ingredients moist.

• Clean and Slice the Leeks: Slice away the green parts from one leek, keeping only the white and light green parts. Halve the leek lengthwise and thinly slice crosswise into half-moons. Transfer to a bowl of cold water. Swirl the leeks around to remove any sand or dirt. Use a slotted spoon or your hands to scoop the leeks out into a sieve.
• Prep the cabbage and carrots: Remove and discard any wilting or damaged leaves from the outside of the cabbage and rinse to remove grit. Halve the cabbage and cut crosswise into 1-inch strips. You should have about 10 cups. Halve the carrot lengthwise and cut crosswise on the diagonal into long, thin strips.
• Sauté aromatics: Heat a large pot or Dutch oven over medium-low heat and add 2 tablespoons olive oil. When the oil is hot, add the leeks, sprinkle them with a teaspoon of Kosher salt, and cook until softened, about 10 minutes. Add 2 cloves minced garlic, carrots, 1/2 teaspoon crushed fennel seeds, 4 sprigs of thyme, and one long strip of orange peel. Cook, stirring, until fragrant, about 2 minutes.
• Wilt the cabbage: Add half the cabbage and stir with a wooden spoon until it begins to wilt, about two minutes. Add the rest of the cabbage and cook until wilted, another two minutes. 
• Add the braising liquid: Pour in 3/4 cup chicken stock and 3/4 cup water. Bring to a boil. Reduce the heat to low, cover, and cook until the cabbage is tender, 15-20 minutes.
• Glaze the vegetables: Remove the lid. If there is still liquid left in the pan, raise the heat to high and cook, stirring, until it has evaporated and the cabbage and carrots are lightly glazed, about 5 minutes. Remove the thyme springs and orange peel. 
• Season and serve: Stir in 1 tablespoon of lemon juice and 1/4 cup chopped parsley and season again to taste with salt and freshly ground pepper. 

Ways to make Braised Cabbage Your Own

You can use this method but make some swaps in the ingredients to change up the profile of braised cabbage. Here are some ideas to make this recipe your own. 

• Use green or red cabbage. Just remember that you may need to add cooking time to achieve the same tender texture. Note that using red cabbage will result in a dish with a purple color!
• Make it vegetarian: Swap out the chicken stock with vegetable broth.
• Play with the spices: Try anise seeds or ground coriander in place of fennel seeds, or use bay leaves instead of thyme.
• Make it a meal: Add a can of cannellini beans, along with their liquid, during the last 10 minutes of cooking time. Top with grated Parmesan cheese and serve a hunk of country bread or a crusty olive loaf.

What to Serve with Braised Cabbage

On a chilly, autumn evening, pair this side with Roast Spatchcock Chicken, which, like the cabbage, is scented with orange and thyme. Or, if you want to stick to the stovetop, try our Roman-style Chicken Saltimbocca, featuring salty prosciutto and sage. If you’re looking for another side dish with major comfort-food appeal, you can’t go wrong with Roasted Garlic Mashed Potatoes.

More Cabbage Recipes

Soups and Stews

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“Sexy” Crispy Roasted Cabbage Recipe (with Dukkah and Tahini)

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Easy Unstuffed Cabbage Rolls

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Browse all Mediterranean recipes. 

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Braised Cabbage and Carrots with Fennel Seed and Orange

Braised cabbage with carrots and leeks is an easy and affordable winter side dish where seasonal ingredients shine. Fennel seeds, fresh thyme, and orange zest bring out the sweetness of the vegetables and add a Mediterranean twist.

Course Side, Side Dish

Cuisine Mediterranean

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Calories 128.4kcal

Author Abigail Chipley

Ingredients

• 1 large leek
• 1/2 head (about 1 pound) Savoy cabbage
• 1 large carrot, peeled
• 2 tablespoons extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 garlic cloves minced
• 1/2 teaspoon fennel seeds, lightly crushed
• 4 thyme sprigs
• 1 long strip orange peel
• 3/4 cup chicken stock or vegetable broth
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped parsley

Instructions

• Clean and slice the leeks: Trim off and discard the very bottom stem and dark green parts from the leek. Halve lengthwise, then thinly slice crosswise into half-moons. Transfer to a bowl and cover with cold water. Swirl the leeks around to remove any sand or dirt, then strain and set aside.
• Prep the cabbage and carrots: Remove and discard any wilting or damaged leaves from the outside of the cabbage and rinse to remove grit. Halve the cabbage and make a V-cut to remove the core, then cut crosswise into 1-inch strips. You should have about 10 cups. Halve the carrot lengthwise and cut crosswise on the diagonal into long, thin strips.
• Sauté the aromatics: Heat a Dutch oven over medium-low heat and add the olive oil. When the oil is hot, add the leeks, sprinkle with a teaspoon of salt, and cook until softened, about 10 minutes. Add the garlic, carrots, crushed fennel seeds, thyme, and orange peel. Cook, stirring until fragrant, about 2 minutes.
• Wilt the cabbage: Add half of the cabbage and stir with a wooden spoon until it begins to wilt, about two minutes. Add the remaining cabbage and cook until wilted, another two minutes.
• Add the braising liquid: Pour in the chicken stock and ¾ cup water. Bring to a boil. Reduce the heat to low, cover, and cook until the cabbage is tender, 15-20 minutes.
• Glaze the vegetables: Remove the lid. If there is still liquid left in the pan, raise the heat to high and cook, stirring, until it has evaporated and the cabbage and carrots are lightly glazed, about 5 minutes.
• Finish and serve: Remove the thyme springs and orange peel. Stir in lemon juice and chopped parsley and season again to taste with salt and freshly ground pepper.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• Store leftover braised cabbage in a tightly sealed container in the fridge for 3 to 5 days. 

Nutrition

Calories: 128.4kcal | Carbohydrates: 14.1g | Protein: 4g | Fat: 7.6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.3g | Sodium: 62.7mg | Potassium: 433.1mg | Fiber: 5g | Sugar: 4.3g | Vitamin A: 4420.3IU | Vitamin C: 51.1mg | Calcium: 79.4mg | Iron: 1.6mg

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The post Braised Cabbage and Carrots with Fennel Seed and Orange appeared first on The Mediterranean Dish.

I adore the beautifully sweet and nutty flavor of roast sweet potatoes. I often season them with cinnamon or drizzle them with tahini honey for a crowd-pleasing side dish. Honestly, though, most of the time I’m just roasting them whole and eating them straight from the fridge like an apple! It makes for a satisfying breakfast or a quick snack. (Instagram had an absolute fit when I shared this video, but I think they need nothing more!)

Plus roasting sweet potatoes whole could not be easier. You simply poke them with a fork so the steam can escape and roast until they’re buttery and tender all the way through. I like a slightly longer roast time, which will puff and char the skin just right. 

With this simple guide, you’ll learn to roast sweet potatoes to perfection, along with suggestions for what to serve with sweet potatoes, how to turn them into crave-worthy Mediterranean diet breakfast, and more. As a bonus, you won’t even have to clean a knife or cutting board afterward. Doesn’t get much better than that! 

Ingredients for Whole Roast Sweet Potatoes

You only need one thing to roast sweet potatoes whole: sweet potatoes! I like them all on their own with a puffy, soft, and slightly charred skin. That said, if you prefer a crispier skin, you can coat them in a thin layer of extra virgin olive oil before roasting.

Are Sweet Potatoes Healthy?

Despite their candy-sweet flavor, sweet potatoes are deceptively healthy! According to Sweet Potato Is Not Simply an Abundant Food Crop, a comprehensive review published by the National Institute of Health, sweet potatoes are also nutrient-rich, high in fiber, packed with vitamins, and have a low glycemic index.

“Sweet potato is considered an excellent source of dietary carotenoids, and polysaccharides,” according to the article, “whose health benefits include antioxidant, anti-inflammatory and hepatoprotective activity, cardiovascular protection, anticancer properties and improvement in neurological and memory capacity, metabolic disorders, and intestinal barrier function.”

• GET THE FACTS: See roasted sweet potatoes full nutritional breakdown at the USDA. 

How to Roast Sweet Potatoes Whole

It takes about 45 minutes to roast sweet potatoes whole, and less than 5 minutes of hands-on time! Here are the steps: 

• Get ready. Position a rack in the center of the oven and preheat to 425°F. Line a sheet pan with foil or parchment paper. Using a fork, poke the sweet potatoes all over, then arrange them on the prepared sheet pan. (This allows the steam to escape as they roast, saving you from a big mess in your oven if they explode.)
• Roast the potatoes. Bake in the heated oven until the sweet potatoes are very tender on the inside and a fork inserted in the center meets no resistance. This takes me about 45 minutes, as I like to leave mine in the oven until the skin puffs up and chars in some parts.

Ways to Use Whole Roasted Sweet Potatoes

We love a good sweet potato recipe here at the Mediterranean dish, and we use them in soups, salads, or as a simple healthy side. Try them in these recipes:

• Roasted Mashed Sweet Potatoes with Thyme and Molasses
• Make Sweet Potato Gnocchi with a lovely sage sauce
• Stir roasted sweet potatoes into your favorite soups. They will act as a thickener to make them feel creamy without the addition of heavy cream. You can do this with regular white potatoes as well.
• Swap out pumpkin for sweet potatoes in my Pumpkin Parfait.

Ways to Dress Up Roasted Sweet Potatoes 

You can, in my opinion, happily serve sweet potatoes plain as a snack, breakfast, or side dish. But you can also certainly spruce it up a bit! Try slicing them half and topping with crumbled feta, a sprinkle of Greek oregano, flaky salt, black pepper, and a drizzle of olive oil. 

If you have a morning sweet tooth or are looking for a healthy dessert option, try a drizzle of Greek honey and crushed walnuts sprinkled over top—with or without a dollop of Greek yogurt. I also like to slice them into medallions and pan-fry them in a skillet until deeply golden. Here is a little video from my Instagram to show you the steps.

Really, once you learn hot to roast a sweet potato the sky is the limit for what you can do with them.

More Sweet Potato Recipes

Sides and Small Plates

Oven Roasted Sweet Potatoes with Honey Tahini and Sesame Seeds

Mediterranean Diet Recipes

Baked Sweet Potato Fries with Za’atar and Tahini

Sides and Small Plates

Roasted Pear and Sweet Potato Gratin

Mediterranean Diet Recipes

Easy Cinnamon Roasted Sweet Potatoes

Browse all Mediterranean recipes. 

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Whole Roast Sweet Potatoes Recipe

Whole roasted sweet potatoes are a simple side or snack that could not be easier. Enjoy on their own, with a drizzle of honey and sprinkle of crushed walnuts, with feta and olive oil–the list goes on!

Course Side

Cuisine American/Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 2 minutes minutes

Cook Time 45 minutes minutes

Total Time 47 minutes minutes

Servings 1

Calories 194.4kcal

Author Suzy Karadsheh

Ingredients

• Medium sweet potatoes, scrubbed clean and dried (as many as you’d like)

Instructions

• Get ready. Position a rack in the center of the oven and preheat to 425°F. Line a sheet pan with foil or parchment paper. Using a fork, poke the sweet potatoes all over then arrange them on the prepared sheet pan.
• Roast the potatoes. Bake in the heated oven for 45 minutes, or until the sweet potatoes are very tender on the inside and a fork inserted in the center meets no resistance. I like to leave mine in the oven a bit longer so that the skin puffs up and chars in some parts.
• Season as you please: Eat the potatoes plain or season them simply with a little salt and pepper, or for a sweet touch, drizzle with honey and crushed nuts.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• Store roasted sweet potatoes in a tightly sealed container in the fridge for 3 to 5 days.
• Nutritional information is for 1 large sweet potato.

Nutrition

Calories: 194.4kcal | Carbohydrates: 45.5g | Protein: 3.5g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Sodium: 124.3mg | Potassium: 761.6mg | Fiber: 6.8g | Sugar: 9.4g | Vitamin A: 32062.6IU | Vitamin C: 5.4mg | Calcium: 67.8mg | Iron: 1.4mg

Mediterranean Diet Starter Kit

Stock your pantry with the essentials to eat the Mediterranean way, including olive oil, spices, and tahini.

buy now

The post How to Roast Sweet Potatoes Whole appeared first on The Mediterranean Dish.