Roasted Brussels Sprouts and Potatoes

This Greek recipe is inspired by a traditional recipe from the Blue Zone Greek island of Ikaria, renowned for its longevity and home to some amazing green Mediterranean cooking. Pretty much everything in the cabbage family – brassica – figures prominently in the local cuisine and the original rendition of this calls for something called papoulies, very much like bok choy. I have reworked this Greek recipe with Brussels sprouts instead. Remember the extra virgin olive oil, please, to ensure this is Mediterranean Diet cooking at its best!


  • 3 – 4 tbsp extra virgin Greek olive oil
  • 1 cup chopped red onion
  • 1 heaping teaspoon chopped garlic
  • 8 small new potatoes, cut into chunks
  • 3 cups trimmed halved Brussels sprouts
  • 1 – 2 tbsp balsamic vinegar
  • 1 tablespoon petimezi (grape molasses)
  • 1 shot glass of ouzo
  • Sea salt and smoked sea salt to taste
  • Black pepper to taste


  1. Heat 2 tablespoons olive oil and cook the onions until lightly browned.
  2. Add the potatoes and season with salt to taste. Cover and cook until browned and al dente, about 6 – 7 minutes.
  3. Add Brussels sprouts, stir to coat in oil. Add ouzo and petimezi. Cover and cook for 10 – 12 minutes, until the Brussels sprouts are al dente but tender.

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