Recipe by Lior Lev Sercarz
"I grew up in the Middle East, where cinnamon is used in both sweet and savory dishes, so it surprises me when people think of it only for dessert. Vietnamese cinnamon is floral, sweet and acidic and lends itself well to vegetable dishes, but you can use whatever you have on hand. It mellows the cabbagey scent of Brussels sprouts—great for people who think they don’t like them.” –Lior Lev Sercarz, chef and owner of La Boîte in New York and author of The Spice Companion
Tip: The cinnamon oil can also be used on roast chicken, squash puree, or a vegetable stir-fry.
Adapted from The Spice Companion, by Lior Lev Sercarz (Clarkson Potter, 2016).
- Cook Time
- Prep Time
- 3 tbsp. olive oil
- 1 tsp. ground cinnamon, preferably Vietnamese cinnamon
- 1 clove garlic, minced
- 3 cups shaved Brussels sprouts
- 1 tbsp. fresh lemon juice
- 2 tbsp. crumbled feta
- 2 tbsp. golden raisins
- 4 sprigs fresh mint, leaves stripped and chopped
- 3 tbsp. Marcona almonds, coarsely chopped
In a large skillet, heat the oil and cinnamon over low until the cinnamon flavor is infused into the oil, about 5 minutes. Add the garlic; remove from heat. In a large bowl, toss the sprouts with the cinnamon oil and lemon juice. Season and add the feta and raisins; top with the mint and nuts.