Whether you’d like to revive your leftover Brussels sprouts or make them fresh, this easy and healthy combo can’t be beat.
1 Lb. of Brussels sprouts, preferably small to medium, cleaned & trimmed, sliced in halves
1 Tbsp. everyday olive oil
1 Tbsp. Ghee or 2 Tbsp. coconut oil
1-2 Tbsp. Crunchy onions, such as these.
1 1/2 C. Wünder Creamery plain quark
3-4 cloves of garlic
1 medium lemon, more for serving (optional)
Freshly ground black pepper
There are two versions for this recipe, if you’d like to go the longer, fancier route, keep reading:
Preheat oven to 425°. In the smallest bakeware you have, place the garlic cloves with a light drizzle of olive oil and into the oven. Roast for about 10-15, depending on your oven times may vary. Once the garlic starts to become fragrant, it’s ready. Remove and let cool for about 15 minutes.
“Marinade” the quark. In a medium mixing bowl, whip the quark with a fork, add in a juice of 1 lemon, continue mixing. Once nicely incorporated with no lemon juices sitting on top of the white mass, place in the fridge while you work on the garlic paste.
In a food processor, pulse the garlic until becomes totally pasty. Using a spatula, scrape up the garlic into the quark mixture, mix again and put back in the fridge.
Prep the Brussels sprouts. In a large mixing bowl, coat the sprouts in olive oil, generous pinch of Kosher salt and black pepper. Using hands for thorough mixing is prefered here. Set aside.
Heat a large cast iron pan (large non-stick works, too). After a few minutes add in the fat of your choice (ghee or coconut oil), and let melt entirely and you can tell the pan is really nice and hot! Gently add in the Brussels sprouts to avoid splatter, evenly space them out on the hot pan and leave alone for about 5 minutes. Less fiddling the better. Using a spatula, flip the sprouts once more and give them another 3-5 minutes to brown. Keep repeating until the sprouts are crispied and browned on all sides, about 15-20 minutes.
Prep the plate by using dolloping the quark mixture and creating a generous blanket swirl with back of spoon. Add on the Brussels sprouts, sprinkle with crispy onions and serve with a wedge of lemon. Voila!
For a simpler version, omit the garlic paste step and use either garlic paste from a tube or simple dried garlic spice (but of course making it from scratch will incomparably enhance the flavor).