Poaching shrimp is a tried-and-true method to make juicy, tender shrimp in a matter of minutes. But rather than poaching the fish in bland salted water, I pack on bold Mediterranean flavor with aromatic saffron, zippy fresh lemon, and sautéed garlic. It’s certain to give you brightly flavored shrimp with the best succulent texture!

Shrimp has to be one of the best party foods ever. It’s quick-cooking, feels a bit fancy, and everyone loves it. It can also take on so many personalities: I make it with cilantro and lime when I want something fresh and zippy, or garlic and parmesan when I’m craving something extra savory and rich. 

This recipe falls somewhere in the middle, with floral saffron, zingy citrus, and rich white wine. As a bonus, you’re left with an incredibly delicious sauce, perfect for dipping crusty bread, garlicky focaccia, or turning into a meal with Saffron Rice. 

What You Need to Make this Poached Shrimp Recipe?

This easy poached shrimp recipe uses mostly pantry staples, with the addition of saffron to bring a restaurant-level flavor with essentially zero added effort. 

• Saffron: You can buy pre-ground saffron or simply grind a pinch of saffron threads using a spice grinder or mortar and pestle. Read more about saffron in the Ingredient Spotlight section below.
• Extra virgin olive oil: I like to quickly saute the garlic in olive oil to bring the flavor to its fullest potential. Any high-quality extra virgin variety will work well, but I like the peppery note of our Spanish Hojiblanca with this recipe.  
• Garlic adds a sweet, savory, and peppery kick to the poaching liquid. 
• White wine adds depth to the poaching liquid. Use a dry white wine with a pleasant flavor.
• Lemon: Lifts the savory flavors, adding a lightness to the dish. An untreated lemon is preferred as you’ll use both the zest and juice. 
• Shrimp: The larger the shrimp (or prawns) the better with this recipe. Thawed frozen shrimp also works well.
  • READ MORE: Guide to Buying and Cooking Shrimp
• Kosher salt: A touch of salt livens up the other flavors. 
• Parsley adds a fresh peppery note and pop of color to the finished dish. 

Ingredient Spotlight

Of all the vibrant Mediterranean spices, perhaps the most mysterious is saffron. You may recognize this prized crimson spice as giving Paella its distinct flavor. But it also adds its floral, musky notes to so many iconic Mediterranean dishes, from Risotto alla Milanese to Joojeh Kabob.

Here, it lends a complex flavor and aromatic quality making an otherwise simple poached shrimp recipe feel very special. Keep in mind: flavor varies greatly by the quality of the spice, and a lower quality saffron can taste metallic and unpleasant. Look for a fresh, all-natural saffron from a trusted source. 

• READ MORE: What is Saffron? An Essential Guide
• TRY IT: Order our favorite Moroccan saffron from the Atlas Mountains at our spice shop. 

How to Poach Shrimp

The quick answer for how to poach shrimp is to simply poach the peeled shrimp in gently simmering water for 2-4 minutes, or until they’ve gone from translucent to opaque. The key with this poached shrimp recipe, though, is the saffron sauce, which infuses the shrimp with big Mediterranean flavor. It’s just as easy, and well-worth the extra 10 minutes! Here are the steps:

• Bloom the saffron. In a small bowl, stir together 1/4 teaspoon ground saffron and 3 tablespoons water. Set aside to bloom for 10 minutes or so.
• Meanwhile, prep your aromatics. Mince 2 garlic cloves. Zest and juice 1 large lemon. Ready yourself 1 to 2 tablespoons of finely chopped fresh parsley leaves. If you didn’t purchase pre-peeled and deveined shrimp, now is a good time to get them ready–see our shrimp guide for the steps.
• Sauté the garlic. In a large saucepan over medium heat, warm 2 tablespoons extra virgin olive oil. When the oil shimmers, add the garlic and stir until fragrant, about 30 seconds. 
• Make the poaching liquid. Add the bloomed saffron water, 1/2 cup of white wine, and the lemon zest and juice. Bring the liquid to a simmer. 
• Poach the shrimp. Add the shrimp and season with a pinch of salt. Poach on one side for about 1 to 2 minutes, then flip and poach until the shrimp has just turned pink, about 1 minute more. 
• Finish and serve. Immediately remove the pan from the heat and stir in the parsley. Transfer the shrimp and its poaching sauce to a shallow serving bowl and serve immediately.

Swaps and Substitutions

As with most pantry staples, you can tweak the ingredients in this recipe according to what you have on hand:

• Garlic: Shallot or green onion. 
• White wine: Swap with broth and perhaps another squeeze of lemon to taste. Chicken Stock or Seafood Stock works best.  
• Lemon: Lime.
• Parsley: Cilantro or dill.

What to Serve with Saffron Poach Shrimp

Serve this fancy yet amazingly easy appetizer with something to sop up the delicious sauce. Homemade Focaccia is a special treat, but any good crusty bread like our no-knead olive bread will work well here. 

I love this as an easy, festive appetizer I put out while I’m getting all the last-minute odds and ends done for the holiday meal. Pitcher cocktails like this White Sangria are a welcome drink. I like to make non-alcoholic variety as well. This N/A Sangria with Hibiscus and Thyme is a crowd favorite. Make a big batch the night before, swapping the fruit for seasonal citrus like oranges and lemons, and stick it in your fridge for when your first guests arrive.

More Shrimp Appetizer Recipes

Spanish

Gambas al Ajillo (Spanish Garlic Shrimp)

Fish and Seafood

Cilantro Lime Shrimp

Fish and Seafood

Grilled Garlic-Parmesan Shrimp (10-Mins)

Appetizer and Mezze

Shrimp Ceviche

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Poached Shrimp

This poached shrimp recipe is as easy as they come, but with a decidedly Mediterranean flavor that will keep people coming back for seconds. As a bonus, you’re left with an incredibly delicious sauce, perfect for dipping crusty bread, garlicky Focaccia, or turning into a meal with Saffron Rice. 

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 4 to 6, as an appetizer

Calories 177.4kcal

Author Suzy Karadsheh

Ingredients

• 1/4 teaspoon ground saffron (do not use the threads without grinding)
• 3 tablespoons water
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup white wine
• 1 large lemon, zested and juiced
• 1 pound large shrimp, peeled and deveined
• Kosher salt
• 1 to 2 tablespoons finely chopped fresh parsley

Instructions

• Bloom the saffron. In a small bowl, stir together the ground saffron and water. Set aside to bloom for 10 minutes or so.
• Saute the garlic. In a large saucepan over medium heat, warm the olive oil. When the oil shimmers, add the garlic and stir until fragrant, about 30 seconds.
• Make the poaching liquid. Add the bloomed saffron water, wine, and lemon zest and juice. Bring the liquid to a simmer.
• Poach the shrimp. Add the shrimp and season with a pinch of salt. Poach on one side for about 1 to 2 minutes, then flip and poach until the shrimp has just turned pink, about 1 minute more.
• Finish and serve. Immediately remove the pan from the heat and stir in the parsley. Transfer the shrimp and its poaching sauce to a shallow serving bowl and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, and saffron used in this recipe
• Pre-peeled and/or thawed frozen shrimp work well here. To learn everything you need to know about shrimp, including tips for buying, peeling, and deveining shrimp, check out our guide: Guide to Buying and Cooking Shrimp.
• Use a mortar and pestle or a spice grinder to grind saffron threads. You’ll need about 1/2 teaspoon of threads to get 1/4 teaspoon of powder.

Nutrition

Calories: 177.4kcal | Carbohydrates: 4.9g | Protein: 15.9g | Fat: 8.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Trans Fat: 0.01g | Cholesterol: 142.9mg | Sodium: 645.4mg | Potassium: 198.4mg | Fiber: 0.8g | Sugar: 1g | Vitamin A: 294.5IU | Vitamin C: 16.1mg | Calcium: 75.5mg | Iron: 0.6mg

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What is Mediterranean Food?

Food from the Mediterranean is dynamic and diverse, spanning flavors from many cultures and countries from southern Europe to North Africa and the Middle East. The Mediterranean diet is a delicious, exciting way to eat! There is so much to love about eating the Mediterranean way, and thankfully it is both balanced and healthy. Year after year, it’s been consistently named the best, healthiest diet by US News and World Report.

Whether you’re new here or you’ve been a longtime reader of The Mediterranean Dish, you’ll find a large collection of modern Mediterranean recipes that celebrate the many flavors of the sunny region where I was born and raised.

A ritual I look forward to every December is updating this list with the BEST Mediterranean recipes of the year! It’s a combination of reader favorites, new favorites, personal go-tos, and the time-honored classics people turn to over and over again. I love digging into which recipes everyone tried and enjoyed the most this year. There are always Mediterranean food classics like shawarma, falafel, the tomato cucumber salad that goes with everything, and the simple but delicious Greek salad, but there are also many brand-new recipes with exciting modern twists that have quickly become beloved recipes on the site.

Whether you’ve stopped by to learn more about following the Mediterranean diet or just want healthier dinners with big, bright flavors, there is something for you on this list of top 30+ Mediterranean recipes to try this year.

What is the Mediterranean Diet?

Eating the Mediterranean diet is about emphasizing vegetables and fruits, legumes and whole grains, lean proteins including fish and poultry, and healthy fats like quality extra virgin olive oil. 

You won’t find a list of dos and don’ts when eating the Mediterranean way, and yes, you can have a little dessert and a Negroni from time to time! It’s as much about food as it is about living joyfully — happiness is also important to your health. To understand this way of eating better you can read more about in our article, “What is the Mediterranean diet and how to follow it.” 

But, the majority of the recipes in this roundup follow the Mediterranean way of eating and are a great place to start! (And here is a handy shopping list to stock your pantry for Mediterranean cooking). Now let’s get to the best Mediterranean food recipes of the year!

Mediterranean Breakfast Recipes

Breakfast can be fast and flavorful. Here are some favorites from the past year, but trust me there are more where that came from. If you need even more Mediterranean Breakfast ideas we have you covered.

Spanakopita Egg Muffins

These egg muffins are inspired by the savory Greek phyllo pie spanakopita–with spinach, feta, parsley, and mint. Gluten-free and vegetarian they’re a delicious make-ahead breakfast or high-protein snack on the go.

Easy Shakshuka Recipe

A classic North African dish hailing from Tunisia, shakshuka is simply sunny-side-up eggs braised in a chunky tomato sauce with bell peppers and onions. Use fresh tomatoes when in season, but feel free to make it with canned chopped tomatoes during the winter months. I also like a version with white beans for extra nutrition and protein, or a Green Shakshuka twist!

Sweet Potato Hash

This is not your typical diner hash! My twist on the American classic loads sweet potatoes with so much flavor thanks to aromatic za’atar and warming Mediterranean spices, along with chickpeas and bell pepper for added texture and flavor. And no Mediterranean breakfast is complete without black tea—I’m particularly partial to my freshly brewed Arabic tea with mint with these crispy potatoes.

Oven Baked Eggs

The easiest way to make eggs! Simply bake them in the oven with fresh herbs and tangy feta cheese. This recipe is handy for fuss-free entertaining and busy weekday mornings alike, with focaccia for dunking and a fresh fruit salad on the side.

Mediterranean Dinner Recipes

What’s for dinner? A question that’s on everyone’s mind, but can be difficult to answer. Not to worry! I have you covered with a handful of easy and delicious ideas—some traditional and some modern, but all with bold Mediterranean flavors!

Garlic Dijon Chicken

This one-skillet meal is juicy, tender, and bursting with flavor from a tangy marinade of Dijon mustard, garlic, honey, and fresh parsley. With only a few simple ingredients—all of which are pantry staples for me—it makes a quick dinner you can prep in minutes. I like to serve it with Italian Roasted Vegetables.

Shrimp Scampi

This easy 15-minute shrimp recipe is such a sure-fire hit! Particularly with crusty bread or couscous to capture the lemony, garlicky sauce. As Dianne so kindly put it in the comments, “This Shrimp scampi recipe was a thousand times better than any other shrimp scampi recipe that I’ve made or been served in a restaurant … It was one of the best meals that I’ve had all year!” You’ll have to try it to see for yourself.

Stuffed Salmon with Spinach, Capers, and Greek Yogurt

This stuffed salmon recipe has everything you love about Mediterranean flavors packed into a meal! Tender salmon fillets are filled with a mixture of roasted red peppers, briny capers, and preserved lemon for a burst of bright, savory goodness in every bite. A little Greek yogurt is the key ingredient to the creamy, tangy filling. It’s wholesome, elegant enough to serve for guests, and easy enough to make on a weeknight.

Greek Sheet Pan Chicken

This sheet pan dinner puts a delicious and nutritious meal on your table with just about 10 minutes of hands-on time. As a bonus, the marinade doubles as a lemony salad dressing! Make yourself extra to toss with a simple arugula avocado salad while the chicken roasts.

Greek-Style Roasted Branzino

Perfect whole roasted fish you can make in just 20 minutes! It’s even better finished Greek-style with my lemony, garlicky ladolemono sauce.

Greek Lamb Kleftiko

This easy recipe shows you how to make fall-apart-tender Greek lamb roast to feed a crowd. The key is in cooking the lamb with the vegetables in parchment paper, which traps the heat and allows the lamb to cook perfectly so it is succulent and extra tender.

Chicken Shawarma

A bold blend of warming Middle Eastern spices loads these chicken thighs with so much flavor! And they’re simply baked in the oven until perfectly juicy and tender. This recipe is consistently loved by The Mediterranean Dish community and my friends and family. Make a shawarma feast and serve with pita bread, tahini sauce or tzatziki sauce, and cucumber tomato salad. To take it to the next level, try deliciously smoky spit-roasted Grilled Chicken Shawarma. For a vegan option, try my spicy cauliflower shawarma!

Grilled Cod with Pistachio-Herb Salsa

Juicy cod is wonderful with a touch of smoke from the grill, and a quick and easy herb sauce — a Mediterranean twist on salsa fresca — adds the punchy, refreshing flavors of lemon, parsley, mint, and garlic with the tender crunch, and nutty richness of pistachios.

Loaded Mediterranean Falafel Bowls

Dinner bowls can be given the perfect Mediterranean twist. You can make falafel the traditional way, in the air fryer, or baked. Add them to a bowl with your favorite dip (I like hummus) and a salad. And to jazz it up even more, raid your fridge for some pickles and olives too!

Baked Cod with Lemon and Garlic

This baked fish recipe has been a fan favorite for a long time! It’s ready in just over 15 minutes and it’s all about the garlic and lemon sauce. And you can use any white fish fillet you like.

Pesto Gnocchi with Summer Vegetables

This easy pesto recipe combines pan-seared gnocchi with fresh veggies and garlicky basil pesto. Have a day in the kitchen and make Basil Pesto and Potato Gnocchi from scratch, or use store-bought options to make this into a simple weeknight dinner that’s ready in 35 minutes or less.

Easy Chicken Paella

A famous rice dish from Spain, paella always feels like a party, but this version is easy enough to make on a weeknight. Juicy chicken thighs, chicken stock, smoked paprika, and saffron give short-grain rice incredible flavor. Just remember not to stir it so you get a nice crispy socarrat on the bottom of the pan!

Spinach Pasta with Za’atar, Lemon, and Parsley

There’s even more spinach than there is pasta by weight in this fresh and vibrant recipe! The earthy za’atar, refreshing lemon, and fresh parsley pair beautifully with tender greens and garlicky olive oil sauce, while a hint of red pepper flakes adds just the right amount of heat. Finished with plenty of Parmesan, it’s nutty, tangy, and so satisfying. If you’re unfamiliar with this vibrant spice blend learn more in our article, “What is za’atar?”

Mediterranean Soups and Stews

When it comes to a cozy bowl of comfort look no further than the Mediterranean. You can find everything from plant-based protein powerhouses to seafood and, of course, chicken soup just like mom used to make.

Ratatouille

In this easy recipe, I adapted the famous slow-simmered Provençal stew to fit a busy weeknight! I keep all the flavor and veggie-packed goodness but it’s ready in 45 minutes or so. And it just gets better the next day! Serve any which way you like–hot, room temperature, straight from the fridge, with a fried egg on top or on its own.

Mediterranean-Style White Chicken Chili with Chermoula

I was inspired to create this Mediterranean twist on a white chicken chili for my second cookbook The Mediterranean Dish: Simply Dinner. My version has the cannelini beans, chicken, and corn you might expect, but big, bold Mediterranean flavor from Cherrmoula, a lemony North-African herb sauce, drizzled on top.

Pastina Soup

Nonnas call this chicken noodle soup “Italian penicillin,” and for good reason! Loaded with veggies, tiny pasta, delicate chicken broth, and parmesan cheese, this comforting soup is meant to warm the belly and ward off a winter cold. But it’s just as welcome when you’re feeling good, and loved by adults and children alike. And it takes just one pot and 30 minutes! Homemade chicken stock is a special treat, but a store-bought version works well too. Serve with lemon parmesan lettuce salad or a simple green salad dressed with balsamic vinaigrette.

Cioppino Recipe (Seafood Stew)

Cioppino, pronounced chuh-pee-no, is an intensely satisfying seafood stew containing a wonderful jumble of texture and flavor including clams, mussels, white fish, and shrimp, cooked in a bold tomato-fennel broth. This Italian-American fish stew is a great example of the many ways Mediterranean food has been adapted over the years.

Greek Red Lentil Soup

Super-healthy red lentils break down completely as they cook in a tomato-based broth, giving this Greek soup a velvety texture. Onions, garlic, and carrots give the soup a savory foundation while cumin, oregano, and rosemary layer in flavor. This recipe is vegan, as written, finished with a splash of lemon juice and a shower of chopped fresh parsley, but you can add a sprinkle of salty feta, if you like.

Mediterranean Salads and Sides

Probably one of the biggest things about eating the Mediterranean way that I love is the inclusion of big salads and vegetable sides in every meal! Here are just a handful of favorites in this category…

Mediterranean Chickpea Salad

This simple chickpea salad recipe is packed with fresh herbs, juicy grape tomatoes, velvety roasted red peppers, crisp cucumber, and creamy avocado. Delicious and satisfying, thanks to the high plant-based protein and fiber content, it’s excellent on its own or alongside Baked Salmon or Grilled Chicken.

Quinoa Salad

Quinoa, a high in protein seed that cooks as fast as rice, serves as the foundation for this lemony chopped vegetable salad. Scallions, peppers, and cucumber give it great crunch, and Greek kalamata olives and feta add wonderful savoriness. It’s a great make-ahead option as the leftovers last for a week in the fridge.

Mediterranean Cucumber and Tomato Salad

The base of this salad is tomatoes and cucumbers, dressed up with parsley and red onion. Finish it with some good extra virgin olive oil (I often use our Greek Early Harvest EVOO), lemon juice, and a dash of salt, pepper, and sumac! Enjoy on its own, serve over fish, tuck it into shawarma add it to your favorite grain bowl.

Tabouli

The quintessential Middle Eastern salad starring parsley, bulgur, and tomatoes. Personally, I like adding cucumbers for some crunch. You’ll need fine bulgur wheat for this recipe, but if you are looking for a gluten-free option, try quinoa or make a cauliflower tabouli.

Greek Salad (Traditional Horiatiki Recipe)

Big hunks of feta cheese make this simple salad such a show-stopper. But it’s what’s hiding beneath them that keeps me coming back for more! Crunchy raw cucumbers, juicy tomatoes, bell peppers, and red onion bring so much vibrant flavor and freshness. This table salad is meant to be versatile, but it goes particularly well with Greek roast meats like pork souvlaki and kleftiko (Greek lamb in parchment)

Watermelon Salad

Another classic salad with bright Mediterranean flavors. Cubes of watermelon and cucumber, tossed in a simple honey and citrus dressing and finished with fresh herbs and feta. Save this for your mid-summer cooking! Everyone will love it.

Mediterranean Mezze, Sauces, Snacks and Extras

Shareable sides and small plates are commonly enjoyed in many Mediterranean countries to round out, start or complete a meal and they include some of my favorite recipes.

Hummus

Think of hummus as another base recipe in your Mediterranean Diet toolbox. Keep it simple and use it as a dip with pita chips and vegetables or use it to make layered hummus with spiced meat, top it with Middle Eastern meatballs, or use it as a protein-packed spread for wraps or breakfast toast.

Turkish Ezme

Hailing from southern Turkey, Ezme means “crushed” in Turkish, named after the way vegetables are finely chopped to make this versatile spread. Fresh tomatoes, onions, peppers and herbs marry with rich Pepper Paste and tomato paste, and tangy lemon juice. It has a wonderful mixture of fresh, sweet, spicy, and acidic flavors and it is one of my favorite mezzes to serve with Kofta Kebab or Pita Bread.

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Giardiniera (Italian Pickled Vegetables)

These crisp Italian pickles are surprisingly easy to make and so handy to keep at the ready in your fridge! Mix into antipasto salad, add to your cheese board or sandwiches, serve as a refreshing side to roasted meat–the list goes on!

Homemade Spaghetti Sauce

Spaghetti sauce is so easy to make using a few staple ingredients you may already have on hand! Perfectly thick and packed with flavor, you’ll be ditching that store-bought pasta sauce in no time! 

Mediterranean Breads

Crusty No Knead Olive Bread

No knead bread has been around for a while now, and once you try it I’m certain homemade bread will be on the weekly rotation. This version yields a tender inside spotted with olives and crispy crust perfect for dipping in olive oil or sopping up the broth from your favorite soup recipes.

Focaccia Bread

Once you master this crispy on the outside, chewy on the inside Italian bread you’ll make it on repeat! This recipe comes with all the tips and tricks you need, plus, you’ll love the big flavors from rosemary and roasted garlic! Use it to make pizza or a vegetarian focaccia sandwich.

Pita Bread

If you don’t have a Middle Eastern bakery near you, then you should for sure try making your own perfect, pillowy pita bread! This is an easy recipe that takes a few ingredients you probably already have. And you can make pita bread in the oven or a skillet. Pita freezes well, so you can make a big batch if you like!

Mediterranean Desserts

Everyone enjoys a treat from time to time and desserts are a welcome part of a balanced lifestyle. We lean toward desserts made with olive oil and less sugar, but all of the flavor, color, and beauty you can handle! If all else fails, fruit salad is a wonderful way to end a meal.

Yogurt Cake

A lovely dessert or an indulgent snack paired with a cup of floral green tea, this simple loaf cake made with Greek yogurt and buttery olive oil has just a hint of vanilla flavor. It makes it a great canvas for using up some leftover fruit salad. This recipe also happens to be the base for sweet and nutty Pistachio Cake.

Baklava

I am forever and always a baklava fan, but it turns out, many of our readers are too! Without fail every year, thousands of people will make this nutty baklava recipe with perfectly honeyed layers of phyllo. Best part? aklava is a great make-ahead dessert because it’s even better the next day. And if you’re looking for a fun, modern take on it, try cheesecake baklava!

Orange Cardamom Olive Oil Cake

Originally published in The Mediterranean Dish Cookbook, this one is the top dessert of the year! There is no cake as moist as an olive oil cake, in my humble opinion. But that’s not all…this cake is laced with a little cardamom and a good bit of orange! Serve it with tea or your favorite hot drink.

Persian Love Cake

Persian love cake is a moist and light cake flavored with citrus, cardamom, cinnamon, and rosewater. Finished with a tart lemon glaze and a final sprinkle of rose petals and crushed pistachios. While technically not in the Mediterranean many Persian recipes share flavors with neighboring Mediterranean countries. The use of rosewater among them.

*This post is updated every year to reflect readers’ choices and top Mediterranean recipes for the given year. Browse all Mediterranean recipes here.

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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.

More Brussels Sprout Recipes

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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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Best Roasted Cauliflower with Lemon and Cumin

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Whole Roasted Cauliflower with Lemony Whipped Feta

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Roasted Cauliflower Steaks with Harissa and Chermoula

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Moroccan-Style Shaved Cauliflower and Chickpea Salad

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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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