brussels sprouts with pickled apples and roasted raisins

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for the yogurt tahini sauce:

  • 1 tablespoon tahini
  • 1/4 cup Greek yogurt *
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • Water, as needed

for the quick pickled apples:

  • 2 tablespoons apple cider vinegar
  • 3 tablespoons lemon juice
  • 1 big pinch salt
  • 1 small pinch sugar
  • 1/2 of 1 granny smith apple

for the roasted veggies:

  • 21 to 22 ounces (600g) brussels sprouts (about 50 small sprouts, 25 medium ones, or 17 giant ones)
  • olive oil
  • salt
  • 1/4 cup golden raisins
  • 1/2 tablespoon softened or melted butter
  • crushed red pepper


  1. Make the yogurt tahini sauce: Combine the tahini, Greek yogurt, lemon juice, and salt, and stir together until it forms a thick sauce. Stir in water, about 1 teaspoon at a time, stopping once the sauce still has some body, but is a pourable consistency (I used 1 1/2 teaspoons when developing this recipe—it will vary depending on your Greek yogurt).
  2. Quick pickle the apples: Combine the apple cider vinegar, lemon juice, salt, and sugar in a small bowl, and stir until dissolved.
  3. Peel and julienne (or allumette) the half apple, using a mandolin or very sharp knife.
  4. Add the julienned apple to the brine (quickly so it doesn’t brown), and gently press it down with the back of a spoon until it’s submerged. Let it stand for 30 minutes to 1 hour, and then strain once it’s as tangy as you’d like.
  5. Roast the veggies: Preheat the oven’s broiler.
  6. Halve the brussels sprouts, coat them in oil, place cut-side-up on a sheet pan, and season to taste.
  7. Broil the brussels sprouts for about 10 minutes (it might take as little as 5). Keep an eye on them to make sure they’re not caramelizing too quickly (if they are, move them away from the heat source, turn the temperature down, and/or remove them from the oven early).
  8. Coat the raisins in a little softened or melted butter. In the last minute of broiling, sprinkle the raisins over the brussels sprouts, and broil them for about 1 minute, just until they’re starting to swell a little and caramelize in spots. Do not let them burn, and keep a close eye on them (it might take just 30 seconds, and varies from oven to oven).
  9. Move the brussels sprouts and some of the raisins to a serving bowl, top with a few spoonfuls of yogurt tahini sauce, sprinkle the rest of the raisins over the top, and top with a heap of the apple pickles. Garnish with crushed red pepper, and serve with extra yogurt sauce on the side.


* To make this vegan, instead make a lemon tahini sauce. Also be sure to use oil instead of butter when you roast the raisins.