Traditional recipes

What Is Aleppo Pepper—And How Do I Use It?

What Is Aleppo Pepper—And How Do I Use It?

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If you can find it, this sweet and smoky chile is worthy of a place in your spice cabinet.

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Aleppo pepper is made from dried and coarsely ground Halaby chile peppers and can be used much like crushed red pepper in recipes and dishes. Named for Aleppo, a town in northern Syria, this spice is a staple of Middle Eastern and Mediterranean cooking. It has a smoky, sweet (almost fruity) backbone and a tanginess that makes it more of a condiment than a garnish, according to Cooking Light Test Kitchen Professional Robin Bashinsky.

Aleppo pepper is moderately spicy, ranking at about 10,000 Scoville Heat Units (SHU). To give you a point of comparison, jalapeño peppers can be anywhere between 2500 to 5000 SHU.

Eating healthy should still be delicious.

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How to Buy Aleppo Pepper

Aleppo pepper is probably not at your standard grocery store, but it's readily available online from retailers such as Amazon or Penzeys. You can buy a half pound for less than $20—and unless you're feeding a 10,000-man-strong Persian army, that should last you a year or more.

If you can’t find Aleppo pepper, you can substitute a mixture of Hungarian sweet paprika and cayenne pepper. Make sure to not go overboard with the cayenne—just a small pinch should be plenty. If you don’t have either of these spices, crushed red pepper works as a substitute in a pinch.

Cooking With Aleppo Pepper

What’s the best way to cook with Aleppo pepper? Bashinsky reaches for a healthy pinch to add flavorful complexity and visual panache to simple eggs, roasted veggies, or pasta in mere seconds. One of his favorite uses for it, however, is sprinkled over a pimiento cheese sandwich.

Cooking Light Food Editor Josh Miller is a fan of Aleppo pepper’s “gentle spice and flavor like toasted sun-dried tomatoes.” Here are three delicious recipes from Miller that showcase the versatility of Aleppo pepper.

Spicy Dark Chocolate and Tahini Bark

This decadently swirled bark will keep you from raiding your kids’ stash of Halloween candy.

Jennifer Causey

“This treat will keep you from raising your kids’ stash of Halloween candy,” says Miller. Here, Aleppo pepper teams up with flaky sea salt to add depth and complexity to dark chocolate, peanut butter chips, and tahini.

Aleppo-Spiced Meatball Salad

To take this hearty salad to the next level, Miller roasts the cherry tomatoes with the meatballs to concentrate their flavor.

Roasted Chickpea Snack Mix

Miller loves to sprinkle this fiber-filled, gluten-free snack mix over salads to give them a little spicy crunch.

Aleppo pepper can certainly enhance any number of recipes—but how long can you actually keep it in your cabinet? Read this handy guide to learn how to tell when it's time to toss out your spices.

Ceviche with Sumac and Aleppo pepper

Since my most recent trip to Israel, my favorite summer entertaining format has been salatim, Hebrew for “salads,” a do-ahead array of small cold plates, condiments and flatbreads that guests dip, scoop, spread, tear and combine to their hearts’ content. No courses to manage or food to keep hot, and only enough people to crowd comfortably around the table, so that all the food is within reach — and so is the conversation.

Salatim are a kind of mezze, the traditional selection of small savories like baba ghanouj, dolmas and kibbe, such as you’d find on Greek, Turkish or Lebanese appetizer menus. The Israeli version is an eclectic mix of mostly spreads and salad-y things from the tiny country’s many culinary traditions: North African, Druze, Bedouin, Arab, Russian, Iranian, Romanian and more. There are more than 150 cultures and ethnicities there, so almost anything goes — the defining principle is boundlessness. Salatim are a popular starter at grill restaurants, which often advertise all-you-can-eat assortments upward of 25 items.

25. Don’t worry, you won’t need that many small plates to create a decadent table. Even so, by using a mix of homemade and not — life should be easy for the host too — you’ll be amazed how quickly the number of offerings mount. The key is small a little bit of a lot of things goes a long way.

There are a few simple guidelines. Choose dishes that can be prepared ahead, will hold at room temperature and improve as they stand. Think about compatible foods that can be combined in countless ways or fill a pita. Include contrasting flavors, textures and colors: spicy, sour, salty, creamy, crunchy, earthy and bright. And take full advantage of flavorful summer produce.

On a recent afternoon when the thermometer topped 100 degrees inland and neared 90 in my Santa Monica backyard, I started with a cool, creamy labneh. A canvas for many foods, the tart yogurt guided my next choices. I added small bowls of spicy harissa, olive oil and za’atar (the Middle Eastern seasoning mix of wild thyme or hyssop, sesame seeds, sumac and salt) to the table. I made Israeli salad, labneh’s classic partner: diced ripe tomatoes, crisp Persian cucumbers, sweet red peppers, onion, kohlrabi and parsley, dressed with olive oil, lemon and salt.

Labneh is also the foundation of a terrific sandwich wrap that is the Druze contribution to Israeli street food. (The Druze are an Arab-speaking minority religious group about 120,000 live in Israel, mostly in the north. Druze-Israeli home cooking has become a popular food tourism destination.) At market stalls and roadside stands throughout Israel, you’ll often find a woman in a gauzy head scarf sitting behind a portable taboun, a convex iron griddle, turning out thin whole-wheat flatbreads called laffa, or “Druze pita” (there’s also an Iraqi white-flour laffa that’s more like a pocket-less pita).

Labneh is then smeared over most of one side of the laffa and topped with olive oil, za’atar, chopped parsley, diced tomatoes, hot sauce and red pepper puree. The whole thing is folded up into a sort of open-topped Middle Eastern burrito. Cool, spicy, smoky and chewy, it’s out-of-control good.

The fixings are easy additions to your table, but skip making the laffa. Instead, buy a freshly baked sangak, the Iranian 40-inch-long flatbread. (Although thicker and much larger, sangak more closely approximates the flavor and texture of Druze laffa than does lavash.) Cut the bread into wrap-size pieces, heat briefly in the oven, and add a fragrant stack to your mezze for people to do with what they will.

Boost the number of dishes with hamutzim, sours, that awaken the palate at Middle Eastern meals: briny green olives and home-cured or store-bought pickled cucumbers, tomatoes or beet-stained turnips, and hot pickled peppers referred to simply as harifim, “spicy things.”

Speaking of spicy things, fiery Moroccan and Tunisian cooked or raw salads are de rigueur in a salatim rotation. Taking inspiration from a Tunisian cousin, a few days before my party, I marinated raw carrots, cauliflower and fennel in a mixture of harissa, lemon, olive oil and caraway. Halfway between salad and condiment, the combination put me in mind of a Tunisian giardiniera. Best of all, any leftovers continue to improve with age.

Do something with eggplants, which are amazing right now — heavy, shiny and firm. At least once a summer, I make my mother’s Romanian fire-roasted eggplant salad. Spiked with garlic and lemon and fork-whisked to creaminess, it’s an ethereal kind of baba ghanouj. Fire-roasting is key fast, high-heat cooking keeps the flesh white while infusing smoky flavor. The process is a bit messy, so do this a day ahead, either directly on the stove burner or a hot grill.

Another hot-weather option to consider for your table: a refreshing ceviche from fresh, preferably local fish. (Pacific halibut, white sea bass or snapper are all good here.) To keep its flavor profile in sync with the rest of the menu, I give my ceviche a Middle Eastern edge with tart sumac.

About halfway through the party, I like to bring out small glasses of melon-tomato gazpacho that have been chilling in the fridge. You can match orange-fleshed melon with red, orange or pineapple tomatoes, or green-fleshed melons with green zebra tomatoes.

Finally, to round out the flavors, colors and textures in this lavish array, raid your pantry. For instance, smash a ripe avocado with lemon, smoked salt and sumac, or toss canned chickpeas with tahini, chopped dill pickles and parsley. Since tahini goes so well with so many things on the table, add that too. And if you must have something sweet, set out a bowl of ripe figs or a thick wedge of halvah — or both.

The ideas are boundless, so feel free to save some for your next salatim party. Because once you experience the pleasure of hanging out with your guests, there will be a next time.

Amelia Saltsman is the author of “The Santa Monica Farmers’ Market Cookbook” and “The Seasonal Jewish Kitchen.”

What to drink at a mezze party:

Zesty summer foods pair well with rosés or cold beer, of course, but what else works with such a range of intense flavors? I turned for advice to expert Gaby Mlynarczyk, beverage director at Birch restaurant in Hollywood.

The first thing that came to her mind: a rebujito, a refreshing aperitif cocktail popular in Madrid tapas bars. “It’s a dirty lemonade made with manzanilla sherry, lemon juice and simple syrup,” Mlynarczyk says. “The sherry is nutty, slightly salty, light in alcohol, and goes great with seafood, salads and picky bits.” For each serving, use two ounces sherry and an ounce each of lemon juice and simple syrup. Stir, pour over ice and garnish with mint. Multiply the amounts to make a pitcher-full. Or, she adds, “you could muddle a bit of preserved lemon at the bottom of your Tom Collins, or your gin and tonic.”

In addition to summer rosé, Mlynarczyk suggests Mediterranean white wines that have a mineral finish, such as a falanghina from Campania, Italy, or an albarino or txakoli from Spain. An Austrian Gruner Veltliner or a dry Riesling from Oregon also would be lovely. Unfortunately, the exciting new boutique wines from Israel that would be perfect with this menu are hard to find here.

As for beer, Mlynarczyk recommends a saison, an “aperitif-y farmhouse sour ale” or a Pilsner, white ale or Belgian lambic. But “avoid floral and hoppy beers and ales, and stouts — they’re too heavy for the season!”

What about the traditional pairing of anise-flavored arak or ouzo with eastern Mediterranean food? In Mlynarczyk’s opinion, they’re too intense and compete with other flavors. Best to save that for a digestif after you’ve enjoyed all those “picky bits.”

Aleppo Pepper

To add a more nuanced kick of spiciness to dishes than red pepper flakes can offer, give Aleppo pepper a try.

We’ve long reached for ordinary red pepper flakes when we want to add straightforward spiciness to a dish. But a more nuanced red flake, Aleppo pepper, is becoming increasingly available. Made from dried, crushed Aleppo peppers (a name that comes from the northern Syrian city), these brick-red flakes are so widely used in Syria and nearby regions that they’re often placed on the table along with salt and pepper.

When we added Aleppo pepper flakes to rice pilaf, tasters noted a complex, almost raisin-like sweetness and a slow-to-build heat with rich, roasty notes. We also found that Aleppo’s heat, tanginess, and salt (salt is sometimes added during processing) work well when it’s sprinkled on pizza and eggs. When we substituted Aleppo for regular red pepper flakes in a spice rub for steak, tasters said that it added a more complex and earthy flavor, with a sweet, gentle heat that let the other flavors come through more. We also compared Aleppo and ordinary flakes when added to a simple pasta dish with garlic and oil and liked the Aleppo for the tart, smoky, rich yet bright flavor that it added compared with the straightforward regular flakes. In our testing we found that Aleppo flakes distributed more evenly because they are ground more finely than regular flakes. Also, because of Aleppo’s added salt, you should season lightly with salt and adjust as needed after adding Aleppo. You can find Aleppo pepper flakes at Middle Eastern markets and online sources like Penzeys Spices.

ALEPPO PEPPER: Add flakes for an earthy, slightly sweet flavor and gentle heat.


Aleppo Pepper is a ruby colored spice named after the city of Aleppo in northern Syria, where it is grown. I discovered Aleppo pepper on a trip to Istanbul in early 2013 (just before the war in Syria took hold) and I fell I love with the spice. It&rsquos fruity with a moderate level of heat, not as hot as crushed red pepper flakes and way more flavorful. I brought home lots of Aleppo pepper from the spice markets of Istanbul, but not enough.

Authentic Aleppo pepper is hard to come by now. Just as Aleppo pepper was becoming popular among chefs in the United States, the devastating war in Syria destroyed the crops. There has been some effort to produce Aleppo pepper in the United States but many experts say it&rsquos not quite the same.


Just made this and my family loved it! Didnt need the vinagarette because the pork was so tender and tasty. Definetly going to make this again when I have company over. So easy to make and leftovers should make great pork tacos during the week.

Somebody needs to read the recipe very closely. This is a recipe for sliced pork, not pulled pork. You want to cook it to 145 degrees, not to 185 degrees. You can not slice it as it is over cooked for sliced pork.

The pork was amazing! My family loved it and couldn't stop raving. I made a few minor changes - I trimmed some of the fat from the pork and cut it into a few pieces rather than leaving whole. It cooked in about 4 hours. It didn't need the viniagrette but was good with it.

We loved the final pork roast, but the recipe has time issues! I had an 8# boneless roast and cooked it for 8 hours at 300* and it was only at 180*. After resting for 30 mins, it was perfect. It fell apart and was moist and tender. So please don’t be fooled by the internal temp or the times listed in the recipe. Allow extra time especially if you have a bone-in one. Enjoy. we will be using this recipe a lot!

I did this for 9 people as a thanksgiving alternative and it was fantastic. I did everything as in the recipe except I let it cook for about 8 hours to make the meat fall off the bone. I don't have a meat thermometer and don't think you need it. The whole thing looks like a solid piece of charcoal when it's done but don't be afraid, it is edible, and it is delicious. I cracked the crust with a knife and people then just pulled off chunks with tongs.

I made as recipe described. I agree with previous reviewer that 145 temp is NOT high enough. I will make it again but roast until probably about 180. The vinaigrette is OUTSTANDING and a must -- it made the dish. Next time I'll amend the dry rub by backing off the aleppo pepper slightly. A good, tasty dish for a crowd. :)

I made this as the recipe described. I agree with JocelynHsu - the temperature to 145 was no where near tender enough. I will make it again but indeed, push temp up to prob about 180 (as if slow-cooking on a smoker). The vinaigrette was OUTSTANDING and absolutely made the dish. I will probably back down a bit on the amount of aleppo pepper on the dry rub. A great recipe overall. :)

Don't ruin your beautiful roast by following the instructions in this recipe! I roasted to 145 as it says in the recipe and it was nowhere close to falling off the bone. Guests ate it and even said it was good but I was so upset that I cooked the remaining roast (still on the bone) today up to 185 and it was perfect. So now I have to invite all my guests for a do-over. I also recommend fat side up if you have that question - the fat drips down and bastes. This is a great recipe if you cook it properly.

Why are there no instructions about the Aleppo pepper? I assume you finely chop the fresh peppers? Is that what everybody did?

There's clearly an error in the recipe concerning the roast temperature. Pork shoulder is not cooked to 145 deg. It should be 195 for falling off the bone pork. And the cooking time makes more sense with this final temperature. I'm surprised at all the rave review, cooked to 145 pork shoulder would be tough and unpleasant.

made with the aleppo and red peppers. Aleppo was the winner, however, I prefer pork to be falling off the bone (pulled pork style), so will most likely modify cook differently next time.

Aleppo pepper is available by mail from Penzey's .

Loved the recipe. The time was also off for me. I made a 7 lb roast-- used a steam convection oven. Started at 275. probe was reading 120 degrees after only 1 hour! Not good when you're expecting 5 hours! I dropped the oven temp to 145 -150 and watched it. Left it in until I needed it. Then blasted for 10 mins at 425. I substituted apple cider vinegar for the red wine vinegar and adjusted sugar as needed. I prefer cider vinegar w/ pork. Everyone loved it.

Made this with a 3 lb boneless pork shoulder roast so it did not ⟺ll off the bone and I had no drippings to baste with so added white wine -- but the end result was that it was very good. The rub I found a little salty for our taste so next time will reduce the 1/4 C kosher salt to 2 Tb. The vinaigrette is wonderful and definitely is a must. Will definitely make again. Served with soft polenta with thyme & goat cheese and sautee spinach. Wonderful meal.

This recipe is outstanding! It was the most flavorful pork roast I have ever made. Could not find Aleppo peppers so used red pepper flakes. Nor could I marinate the roast for the suggested 12-24 hours, but it did not matter. The meat was ridiculously flavorful and moist. This dish will be added to our preferred repetoire along with the white beans and charred broccoli with parmesan. DELICIOUS.

This recipe is pretty great - highly recommend it. Note: when I made this it took way less time to get to an internal temperature of 145F than what the recipe suggests (about half the time). Not sure if the cooking temperature should be lower or what, but there's clearly a discrepancy between recipe and reality. In any case, the recipe is really tasty.

I made this for a special family/friends dinner with four teens and a couple of adults in attendance. It was met with rave reviews, even from the pickier eaters. The shallot vinegar sauce perfectly complements the richness of the pork. I couldn't find fresh aleppo peppers so used aleppo pepper flakes in the rub. For the sauce, I used a combo of the flakes and another variety of hot red pepper which was wonderful. I liked the look of having the fresh pepper in the sauce. My roast which was 8.36 lbs cooked in about 5 hours and I used a normal meat thermometer to check for doneness. Served it with mashed potatoes, salad and chocolate pot de creme. For the adults, we also had a red blend from Diseno in Argentina. It went very well with the meal. I would definitely make it again as it was easy to pull together but presented like a meal that I slaved over!

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper Recipe | Grilling

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

I like a good challenge of finding somewhat obscure ingredients, which is what drew me to a chicken recipe involving Aleppo pepper, a Syrian dried ground pepper. I thought it would be an easy one since a variety of Middle Eastern markets dot my neighborhood, but after a good afternoon of searching, I ultimately failed and resorted to paprika and crushed red pepper.

Dejected, but not totally down, I soldiered on and finished the recipe of chicken marinated in a yogurt-based mixture, which is then skewered and grilled. Any lingering feelings of disappointment quickly faded upon tasting. Aleppo pepper or not, this chicken were delicious.

Moist and wonderfully flavored--with spice from the pepper and tang from the acids in the vinegar and lemons--these skewers are among some of the best I've ever had. Although satisfied, Aleppo pepper is still on a growing list of ingredients I must find, and once I do, there's no doubt I'll be making this again with the real deal.

Benefits of Aleppo Pepper

Aleppo pepper is best known for its mild flavor and incredible texture. You can use it for various purposes. It also serves a significant amount of benefits to the body. Since it is less spicy than the ordinary red chili, it is preferred by many people from around the world as a replacement as a substitute for traditional red chili. Also, it has numerous health benefits that make it even more preferred.

It leaves a sweet fruity taste on your taste buds and is tastier than the regular bell peppers. Besides its incredible taste, it helps in reducing the fatty grease from meat.

Aleppo pepper(1) can provide you with many beneficial properties. It can improve your vision and immune system, helps you fight with the stomach and intestinal disorders and promotes a healthy heart. Substituting it in your regular diet can detoxify your body and can also help in reducing weight.


    1. If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
    2. Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
    3. *A slightly sweet Syrian pepper with a moderate heat level available at some specialty foods stores and from
    4. **A thick yogurt sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
    1. Aleppo pepper is sold finely ground or crushed into small flakes either one will work well in this recipe.


    • Position a rack in the lower third of the oven, and heat the oven to 375°F.
    • Pat the chicken dry inside and out with paper towels. Season the cavity with 1 tsp. salt and 1/2 tsp. black pepper. Tuck the wings behind the back, and truss the legs with kitchen twine.
    • Put the butter, zest, Aleppo pepper, garlic, and chopped herbs in a medium bowl, and blend with a silicone spatula until well combined.
    • Reserve 1/4 cup of the butter mixture. Rub the rest over the chicken, and season with 3/4 tsp. salt and 1/2 tsp. pepper. Let stand at room temperature for 20 minutes.
    • Meanwhile, in a medium bowl, toss the potatoes and fennel with the oil, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Pour the vegetables into a medium roasting pan. Put the chicken breast side up on top of the vegetables. Transfer to the oven, and roast until an instant-read thermometer registers 160°F in the thickest part of the thigh and the chicken is golden-brown, 1 to 1-1/2 hours. If the chicken browns too quickly, tent loosely with foil.
    • Remove the chicken from the oven, tent with foil, and let rest for 25 minutes. Season the vegetables to taste with salt and pepper. Serve the carved chicken and vegetables with the reserved butter.

    Recipe Notes

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    Reviews (3 reviews)

    Great recipe, would agree to pre cooking fennel/potatoes for 15 minutes prior. Additionally I halved the butter and was still delicious.

    This was delicious! I agree with the first review- consider roasting the fennel and potatoes a bit before adding the chicken to them. Probably just 15 minutes. The chicken I had was four pounds, so I had to roast it longer anyway. But the fennel would have been a bit more tender if roasted longer. This was pretty spicy! The flavor was really good but in making it again, I would use half the Aleppo. Also, we didn't add more butter mixture when serving. It was spicy enough. (I put the remaining butter in the freezer, where it waits for some grilled swordfish!!) Definitely lots of possibilities for butter-herb mixture to rub on the chicken.

    Following the recipe, the chicken was cooked but the fennel and potatoes were not. Suggest precooking the fennel and potatoes before adding the chicken.

    Give me Brussels sprouts boiled to tender perfection, drizzled with olive oil, and showered with coarse sea salt, and I am a happy woman. I love Brussels sprouts prepared that way so much, in fact, that I was planning to serve a dish of those simply prepared beauties on Thanksgiving.

    Over the weekend, however, I was flipping through an older issue of Fine Cooking magazine, and I came upon this recipes for Roasted Brussels Sprouts with Wild Mushrooms and Cream. The Brussels sprouts looked too delectable not to make! I decided to play with the recipe a bit- I left out the mushrooms, threw in some some fennel and leeks, decreased the cream, and spiced it up with a few generous pinches of Aleppo pepper- and gave it a test run yesterday.

    My family devoured this dish: the crispy on the outside/soft on the inside Brussels sprouts are just wonderful when coated with the just-creamy-enough sauce, and the bright, mild kick of the Aleppo pepper makes them taste even more heavenly. I’m planning to make these again for Thanksgiving, with Brussels sprouts that I grew in my garden.


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    I LOVE Brussel Sprouts. (just had to get that out there)

    But I had never thought to add cream, or fennel…. I’m sure a purist sometimes. (sometimes lol) But this sounds divine, and since I get to make them twice this week, I will DEFINITELY try them this way.

    Winnie — November 28, 2011 @ 9:01 am

    Thanks Jessica…the cream sinks in and makes ’em taste delicious :)

    These look soooo good Winnie, I wish I had some sprouts in my fridge right now they would soon be in my tummy!

    Winnie — November 28, 2011 @ 9:04 am

    Hope you give them a try sometime Barb!

    Kathryn — November 22, 2011 @ 12:41 pm

    What an awesome recipe. I’m always a bit hesitant of brussels sprouts (bad childhood memories!) but these look absolutely delicious and I love your description of their texture. Yum!

    Winnie — November 28, 2011 @ 9:05 am

    Brussels sprouts cooked poorly are a sad thing indeed. Hope you’ll give these a try :)

    Hannah — November 22, 2011 @ 1:23 pm

    I’m a sprouts fan and these look divine. I love Aleppo pepper, too! I have sprouts in my fridge and will try this week. Happy Thanksgiving!

    Winnie — November 28, 2011 @ 9:05 am

    This looks amazing! I love brussels sprouts, and this looks like an incredible way to eat them. What a lovely dish for thanksgiving! Thanks! Hope you have a great holiday!

    Winnie — November 28, 2011 @ 9:12 am

    Thanks and I hope you had a great holiday, too!

    This looks amazing! I love brussel sprouts, and this looks like an incredible way to eat them! What a lovely thanksgiving dish! Thanks! Hope you have a great holiday!

    YUM! I love brussels sprouts!! These look so good. I love that you mixed them with fennel – another favorite of mine.
    Thanks for the link too :) Have a great holiday! xoxo

    Winnie — November 28, 2011 @ 9:15 am

    Hope your Thanksgiving was terrific, Katie!

    Kalyn — November 22, 2011 @ 7:11 pm

    I’m not usually the type of person who says OMG, but I feel like saying it over this recipe. I’m positive this must taste fantastic! Hope you have a great Thanksgiving!

    Winnie — November 28, 2011 @ 9:15 am

    Thanks Kalyn! And I hope your holiday was wonderful, too.

    Never have tried cream in my brussels! I must.

    Winnie — November 28, 2011 @ 9:15 am

    Amelia from z tasty life — November 23, 2011 @ 4:46 am

    Winnie: bruSsels sprouts can be so intimidating but once you find the right rcipe…and this one seems it… they are so wonderful! I am impressed that you grew your own: i hav not tried to grow them yet: any tips? Am i too late to plant some now?
    Also, here is the recipe i use for mine: roasted with balsamic viegar and fennel seeds (so good): Happy thanksgiving!

    Winnie — November 28, 2011 @ 9:19 am

    Amelia here in NY they need to be planted in the spring for a fall harvest…they take a LONG time to grow. I don’t know about down South…
    Yours sound delicious!

    brandi — November 23, 2011 @ 10:45 am

    i may need to try this. my husband isn’t a huge fan of brussels, but he did like the slaw i made a few weeks ago.

    Winnie — November 28, 2011 @ 9:24 am

    I think roasting them makes them really good. Hope you’ll give them a try!

    kerry — November 23, 2011 @ 1:51 pm

    I want to eat these. I love that you can browse through magazines, see a recipe you like, totally get inspired by it and change it, and cook up something delicious. = a true chef!

    Winnie — November 28, 2011 @ 9:25 am

    I love Brussels sprouts and this dish looks ah-mazing. The perfect addition to the Thanksgiving table. Can’t wait to try this recipe. Happy Thanksgiving!!

    Winnie — November 28, 2011 @ 9:26 am

    Happy belated T day back to you, Katherine!

    Sophie — November 23, 2011 @ 4:29 pm

    What a festive & alternative brussels sprouts recipe! A real winner too! :)

    Another must try of yours, Winnie! )

    Winnie — November 28, 2011 @ 9:29 am

    Paula — November 23, 2011 @ 9:20 pm

    These couldn’t look anymore deliciously rustic if they tried. Beautiful looking dish Winnie.

    Winnie — November 28, 2011 @ 9:31 am

    Hi Winnie, What a beautiful creation. I won’t bother waiting until Thanks Giving to roll around again to make these. Brussel sprouts are good any time! I especially love the fennel and sprout combo. It’s a flavor combination that I am sure compliments each other nicely.

    Winnie — November 28, 2011 @ 9:34 am

    Yes I really loved the fennel in here! Hope you are well, France, and thanks for your sweet comment.

    Monet — November 25, 2011 @ 10:22 pm

    I’ve been looking for a good brussels sprout recipe for my Christmas table. Thank you for sharing with me. These are making me hungry! I hope you are having a relaxing weekend with family and good food. Many blessings this week, my friend!

    Winnie — November 28, 2011 @ 9:35 am

    Aw, thanks Monet. I did have a great weekend. Hope you did, too.

    I’ve never thought of spicing up brussels with peppers. Also, the addition of fennel… YUM! Thanks for all your delicious recipes. :)

    Winnie — November 28, 2011 @ 9:39 am

    Thanks Nicola…you’re so sweet!

    Gail — November 27, 2011 @ 10:59 am

    This sounds absolutely delicious, Winnie!

    Winnie — November 28, 2011 @ 9:40 am

    Thanks, friend! See you soon xoxo

    I love brusslies and have some in the refrigerator right now. This looks like a great addition to my casual post-Thanksgiving dinner tonight. Hope you had a great Thanksgiving, Winnie!

    Winnie — November 28, 2011 @ 9:40 am

    Thanks Suzanne! Hope you had a great holiday, and a great birthday, as well.

    Meagan — November 27, 2011 @ 10:27 pm

    This may be my second comment. This looks so good. I shared the link on my blog :D

    Winnie — November 28, 2011 @ 9:40 am

    Oui, Chef — November 29, 2011 @ 8:00 pm

    Lucky me….I have some fresh aleppo pepper in my spice rack. Yippee!

    […] Tips: Compact, small, bright green sprouts are best. Storage: Store in the refrigerator in an air-tight container. Be sure there is no moisture on the brussels sprouts. Recipe: Roasted Brussels Sprouts and Bacon, Roasted Brussels Sprouts with Cream and Aleppo Pepper […]

    Brussels sprouts and cream, umm what’s not to love?! These looks so scrumptious Winnie. I included them in my 20 Veggie Side Dishes for Potluck and I will be sharing them this week. YUM, YUM, YUM!