everything bagel-spiced brussels sprouts January 9, 2017

everything bagel-spiced brussels sprouts | running with tweezers

I blame Turkey and the Wolf in New Orleans for this. 100%. On our last visit, I had their “everything bagel wedge salad” which is everything you imagine it to be – a wedge salad that has been rolled around into a pile of everything seasoning. it was glorious and rekindled my love of everything “everything”. Also: if you have a chance to go eat there, do it. Everything is insanely good.

This isn’t so much a recipe as it is an idea. A philosophy. A new life goal – to see how many different things you can put this seasoning blend on. Crust some goat cheese with it. Make some ricotta crostinis and sprinkle this on top. Use this roasting method with cauliflower or broccoli – I’m going to try the latter immediately. I also need not tell you that these Brussels paired with salmon or smoked salmon would be killer…and we topped these with an over easy egg and weren’t mad about it at all.

everything bagel-spiced brussels sprouts | running with tweezers

everything bagel-spiced brussels sprouts – serves 2 to 4 

For the seasoning blend:

  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 2 tablespoons poppy seeds
  • 1 tablespoon dried minced onion
  • 2 1/2  teaspoons dried minced garlic
  • 1 1/2 teaspoons pretzel, kosher or other coarse type salt – I used a lovely yellow salt

For the Brussels sprouts:

  • 1 pound Brussels sprouts – roughly 18 – 20 whole sprouts
  • 2 tablespoons olive oil
  • 2 or 3 heaping tablespoons of everything bagel seasoning

– Preheat your oven to 375.

– Combine the sesame seeds, black sesame seeds, poppy seeds, minced onion & garlic, and salt in an airtight jar with a lid. Adjust these amounts to your liking – if you only have white seasame seeds, use those. Want less garlic? Put a bit less in. Stir or shake to combine – this will make more seasoning blend than you’ll need but you’ll be happy to have it around. It will last 2-3 months in an airtight container. Set this aside for now.

– Trim the ends off of the Brussels sprouts and cut in half. If the sprouts are large, cut them into quarters. If any of the leaves have fall off, save them – they get nice and toasty and crispy. Line a baking sheet with parchment or foil. Evenly spread out sprouts on the baking sheet. Drizzle with 1 tbsp. olive oil and toss to coat. Bake for 12 minutes.

– Carefully remove the baking sheet from the oven. Drizzle the remaining tablespoon of olive oil over the sprouts and stir to coat. Liberally sprinkle the everything seasoning over the Brussels and stir again until they are evenly coated. Return to the oven and bake for another 12-15 minutes – you want them to be tender, starting to caramelize but not burning the seasoning. Serve immediately.


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