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  • Liz Hoobchaak

Brussel Sprouts with Carmalized Garlic and Candied Lemon Peel

This dish has been on my holiday table for a few years now. It is loaded with delicious carmalized garlic and bright lemony flavors that meld very well.

It is my take on a dish from one of my favorite cookbooks, Plenty, by Yotam Ottolenghi. I simply replaced sugar with honey to make the simple syrups used to carmalize the garlic and make the candied lemon peel.


I lb of brussel sprouts

2 heads of garlic, cloves separated and peeled **

1/2 cup olive oil

2 tbsp honey

1 lemon

1 tsp balsamic vinegar

6 basil leaves

1/4 tsp Salt


*when peeling large quantities of garlic, I would recommend using a silicone garlic peeler to save time. This can easily be found on amazon and other online retailers.


  1. Preheat oven to 400ºF.

  2. Chop brussel sprouts in half and place on a baking tray face side up. Drizzle with olive oil and salt. Roast in oven for 40 minutes until tender.

  3. Bring a saucepan of water to a boil, add in the garlic and blanch for 3 min.

  4. Drain the garlic. Add olive oil to the same pan and fry the garlic on medium heat, stir frequently until golden brown.

  5. Add the balsamic, 1 tbsp honey, salt and 3 tbsp of water and bring to a boil then gently simmer over medium heat for 10-15 minutes until hardly any liquid is left, the garlic cloves are carmalized and the syrup is thick.

  6. To prepare the lemon peel, use a vegetable peeler to cut wide strips of lemon peel. Use a pairing knife to further cut strips into paper thin lengthwise pieces and place them in a small saucepan. Add the juice from the lemon, 3 tbsp of water and 1 tbsp honey and simmer for 10-15 minutes until syrup is reduced by a third.

  7. Once brussel sprouts are done roasting, transfer to a bowl and mix in the garlic syrup, lemon peel and chopped basil.

  8. Serve warm and enjoy!

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