Crispy Brussels Afelia Recipe

Prep Brussels

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Halve each sprout lengthwise (quarter very large ones) so they cook evenly.

Place halved sprouts in a large bowl, toss with 1 teaspoon fine sea salt and 1 tablespoon lemon juice. Set aside while you prepare the spice oil so flavors begin to develop.

Rinse barberries briefly in a small sieve under cold water to remove any dust, then soak them in warm water for 5 minutes to plump slightly. Drain well and set aside.

Toast & Grind Coriander

Heat a dry small skillet over medium heat. Add 2 tsp coriander seeds (and optional 1/4 tsp peppercorns). Toast, shaking the pan, for 1–2 minutes until fragrant and slightly darker — do not burn. Transfer to a mortar and pestle or spice grinder and pulse briefly to a coarse grind. Set aside.

Make Afelia-style Oil

In a medium sauté pan, warm 3 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Thinly slice 2 garlic cloves and add to the pan. Cook gently 1–2 minutes until garlic is pale golden and fragrant. Remove and reserve the garlic slices on a paper towel. Reduce heat to medium-low and add the ground coriander (and any residual crushed pepper); stir 30 seconds to bloom spice into the oil.

Add the seasoned oil back to medium heat. Increase heat to medium-high, add the tossed Brussels sprouts cut-side down in a single layer (you may need to work in two batches). Let cook, undisturbed, 3–5 minutes until deep golden and crisp on the cut side. Stir and continue to cook, tossing, for another 4–6 minutes until sprouts are tender when pierced but still have bite. If sprouts brown too quickly, lower heat. Total cooking time about 8–11 minutes per batch.

When sprouts are nearly done, scatter the drained barberries and the reserved crisped garlic slices into the pan. Cook 1 minute more to warm barberries and release some tartness. Taste and adjust seasoning with additional salt if needed.

Prepare Garlic Yogurt

While sprouts cook, make the garlic yogurt: mince or grate 1 garlic clove very fine and mix into 1/2 cup Greek yogurt with 1 tsp olive oil, 1/2 tsp lemon zest, 1/4 tsp black pepper and 1/4 tsp salt. Stir until smooth and chill briefly if desired. Taste and adjust acidity/salt.

Transfer the cooked Brussels sprouts, barberries, and crisped garlic to a serving platter. Spoon dollops of garlic yogurt across the platter or smear as a bed before arranging sprouts.

Scatter 2 tbsp toasted slivered almonds or pine nuts and 2 tbsp chopped fresh parsley over the sprouts. Sprinkle 1/2 tsp sumac if using for extra tang and a final drizzle (about 1 tsp) of extra virgin olive oil.

Serve warm or at room temperature. The dish pairs well as a side with grilled meats or as a bright vegetarian centerpiece.