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This Tangy Mediterranean-Inspired Roasted Brussels Sprouts Will Become Your New Favorite Side

Joseph Labrador

Looking to up your side veggie game this Thanksgiving? Well, look no further. This Mediterranean-inspired roasted Brussels sprouts recipe is simple, quick, and oh so yummy — it’ll be gone in seconds!

These Brussels sprouts are more than your typical roasted sprouts. These oven roasted veggies feature a deliciously crisp exterior, and are generously seasoned with flavors inspired by Mediterranean (specifically Greek) cuisine. Fun fact: the spice choices were pulled directly from the marinade I use for making chicken gyros!

To put this dish over the top, I’ve included a trustworthy recipe (I’ve used it for years!) for a creamy and flavor-packed tzatziki sauce. It’s bright, garlicky, and a perfect pair for veggies, pita bread, gyros, and more! The tzatziki sauce is best made ahead of time and stored in the fridge hours before being served.

Mediterranean-Inspired Roasted Brussels Sprouts
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Mediterranean-Inspired Roasted Brussels Sprouts

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:3 servings

Ingredients

Instructions

  1. Preheat the oven to 425° Fahrenheit

  2. Prepare the Brussels sprouts by cutting off excess stems and cutting some sprouts in half. Each piece should be roughly the same size.

  3. In a bowl, combine the minced garlic, juice of ½ lemon, 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon coriander, and a pinch (or 1/8 teaspoon) of cayenne pepper. Add in a generous pinch of salt and pepper to taste.

  4. Whisk the mixture until well combined.

  5. Toss the Brussels sprouts into the bowl until they are evenly coated in the mixture.

  6. Place the Brussels sprouts on an unlined baking sheet. Make sure the sprouts are spread out and not crowded together.

  7. Bake the Brussels sprouts in the oven for 20 minutes or until they have browned and become crispy on the outside.

  8. While the Brussels sprouts are in the oven, make the tzatziki sauce. Blend ½ cucumber using a blender or food processor. Once blended, mix the cucumber with 1 cup Greek yogurt, minced garlic, 1 teaspoon white vinegar, and 1 tablespoon extra virgin olive oil. The tzatziki sauce can be made ahead of time.

  9. Once the Brussels sprouts are cooked, serve immediately and enjoy with tzatziki sauce.

Joseph Labrador