Brussels sprouts are a favorite vegetable here at The Mediterranean Dish, whether sizzled in a skillet until crispy, grilled to a smoky char, shaved into a slaw, or employed as a warm salad topping. Of all the ways one can prepare them, roasting is my favorite.

The intense, dry heat of the oven performs a kind of magic, transforming these ordinary little cabbages by concentrating their inner sweetness and giving them a browned, crispy exterior that’s impossible to resist.

While roasted Brussels sprouts are tasty on their own, simply tossed with olive oil and seasoned with salt and pepper, this recipe adds to their appeal by layering in contrasting flavors and textures. Shallots add a peppery bite, while dates lend a chewy texture and intense sweetness. Toasted, sliced almonds provide the crunch, and a dressing made with orange zest, aromatic fresh thyme, and tangy apple cider vinegar elevates this dish to a new level of deliciousness. 

The flavors might be complex, but the preparation isn’t. While the sprouts are roasting, there’s plenty of time to assemble the rest of the ingredients. The whole recipe can be made in 30 minutes flat — not a lot of effort for a dish that’s elegant enough to play a role in your holiday spread.

Ingredients for Roasted Brussels Sprouts with Dates and Almonds

Whether sold loose, trimmed in a bag, or on a big, knobby stalk, fresh Brussels sprouts are the star ingredient here. A few other simple, fresh additions give them layers of flavor. Here’s what you’ll need to make this Mediterranean-influenced side dish:

• Sliced almonds, toasted until golden, add earthy flavor and a crunchy contrast. Because they are sliced, not chopped, they don’t fall to the bottom of the dish. You can also use slivered almonds. 
• Brussels sprouts Resembling miniature cabbages, Brussels sprouts have a sweet, nutty flavor. Roasting them brings out their natural sugars and minimizes any bitterness. Look for sprouts with tight heads and no brown spots or wilted leaves. I prefer medium-sized sprouts with a diameter of about an inch. If they are larger, you may want to quarter them to ensure even cooking. Leave smaller sprouts whole. 
• Extra virgin olive oil is essential for getting good, caramelized browning on the Brussels sprouts, and yes, it’s safe to cook with extra virgin olive oil at high heat! Try one of these high-quality options from our shop and read our full guide to Cooking with Olive Oil for more information. 
• Kosher salt and ground pepper enhance the flavor of the Brussels sprouts and add balance.
• Shallot: Sharp and peppery when raw, shallots become sweet when roasted. It’s a combination that works well, whether sizzled in a skillet or roasted in the oven
• Apple cider vinegar gives the dressing an acidic bite that contrasts with the sweet dates.
• Thyme adds an earthy, aromatic note to the dressing.
• Orange zest: The natural oils in the zest add a floral, citrusy aroma and flavor to the dressing. I also love the flavor of orange and dates together. 
• Deglet Noor dates have a rich, honey-like flavor. It’s easy to find them already pitted, and they have a firm texture that makes them easy to slice. Feel free to substitute other types of dates, such as the larger Medjool variety. 

How to Make Roasted Brussels Sprouts

This roasted Brussels sprouts recipe is ready in just 30 minutes and can be made in stages if you’re short on time or oven space. Though they start in a hot oven, the sprouts finish cooking in the residual heat of the oven after turning it off. Here it is step by step.

• Toast the almonds. Arrange a rack in the center of the oven. Preheat oven to 350°F. Spread 1/4 cup sliced almonds on a small baking sheet and bake until they turn golden brown and smell toasty, about 8 to 10 minutes. 
• Prepare the Brussels sprouts. Raise the oven temperature to 450°F. Place 1 1/2 pounds trimmed and halved Brussels sprouts on a large, rimmed baking sheet and drizzle with 3 tablespoons extra virgin olive oil. Season with 3/4 teaspoon salt and a generous amount of freshly ground pepper. Toss until sprouts are completely coated with oil. Spread them in a single layer, arranging them cut side down. 
• Roast the Brussels sprouts. Place Brussels sprouts on the middle rack of the oven and roast until browned, 15 minutes. Remove from oven and stir in 1/4 cup thinly sliced shallots; toss to combine. Turn the oven off and return the Brussels sprouts to the oven. Continue cooking until shallots have softened and are beginning to brown, about 5 minutes more.
• Make the dressing. While the sprouts are roasting, combine 2 tablespoons apple cider vinegar, 1/2 teaspoon finely grated orange zest, and 1/2 teaspoon chopped fresh thyme in a small bowl. Season with a pinch of salt and ground pepper, and whisk together with a fork. Set aside. 
• Combine everything. Transfer the sprouts to a large serving bowl and toss with 1/3 cup thinly sliced dates, almonds, and dressing. Season again to taste with salt and pepper and serve. 

How to Get Ahead

If you’re serving this recipe as part of a holiday meal, you may have limited time or room in the oven on the big day. There are a couple of ways to get ahead of the game:

• Prep ingredients, roast later: Trim and slice the Brussels sprouts and make the dressing; refrigerate in separate containers overnight. Toast the almonds and store them at room temperature. Then, proceed with the recipe the next day.

• Roast and reheat: Roast the Brussels sprouts and shallots; then keep at room temperature on the pan for up to 2 hours. To serve, place the sheet pan in a 300°F oven until the sprouts are warmed through, about 10 minutes. Then, transfer to a serving dish and toss with dressing, dates, and almonds. Serve immediately.

How to Toast Almonds

Taking the time to roast the almonds for this recipe enhances their flavor, texture, and aroma.

To toast the almonds for this recipe or any other, preheat an oven or toaster oven to 350°F. Spread the nuts on a small baking sheet and bake them until they turn golden brown and smell toasty about 8 to 10 minutes. Transfer them to a plate to cool. This same method works equally well for a variety of nuts, including almonds, hazelnuts, walnuts, and pecans. 

Though you can easily toast pine nuts in a pan on the stovetop, I prefer to toast sliced almonds and larger nuts in an oven or a toaster oven so the heat can surround them entirely for the most even browning.

Swaps and Substitutions

I love the combination of Mediterranean flavors in this recipe, but you can tweak the ingredients to suit your preferences or use what you already have on hand in your pantry. Here are some ideas:

• Apple Cider Vinegar: While good quality extra virgin olive oil is essential, you can use different vinegars to add a touch of acid. Red wine or white wine vinegar would work well here.
• Almonds: Try roasted, chopped pistachios or hazelnuts instead of sliced almonds.
• Dates: Dried cranberries or chopped apricots would also be lovely.
• Orange: lemon

What to Serve with Roasted Brussels Sprouts

This side dish would be at home on any holiday table. Pair it with our Easy Dry Brined Thanksgiving Turkey and Roasted Garlic Mashed Potatoes for an elegant holiday meal. 

But you don’t have to save it for a special occasion. It’s equally delicious with our Roast Spatchcock Chicken, which features similar flavors like sweet citrus and fragrant thyme. It also pairs well with fish, like this Baked Lemon Garlic Salmon.

More Brussels Sprout Recipes

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Olive Oil Fried Brussels Sprouts with Mushrooms and Cranberries

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Roasted Brussels Sprouts with Dates and Almonds

These carmelized sprouts, bursting with Mediterranean flavors including dates, toasted almonds, and an orange thyme dressing, make a festive side dish for a holiday meal or a cozy weeknight side dish fs soon as the weather has a chill.

Course Side, Side Dish

Cuisine Mediterranean, Mediterranean Diet, Mediterranean Diet Friendly

Diet Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6 to 8 people

Calories 168.2kcal

Author Abigail Chipley

Ingredients

• 1/4 cup sliced almonds
• 1 1/2 pounds Brussels sprouts, ends trimmed and halved
• 3 tablespoons extra virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1/4 cup thinly sliced shallot
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon orange zest
• 1/2 teaspoon chopped fresh thyme
• 1/3 cup thinly sliced pitted dates

Instructions

• Toast the almonds. Arrange a rack in the center of the oven. Preheat oven to 350°F. Spread almonds on a small baking sheet and bake until they turn golden brown and smell toasty, 8 to 10 minutes.
• Prepare the Brussels sprouts. Raise the oven temperature to 450°F. Place the halved Brussels sprouts on a large, rimmed baking sheet and drizzle with olive oil. Season with 3/4 teaspoon salt and a generous amount of freshly ground pepper. Toss until sprouts are completely coated with oil. Spread them in a single layer, arranging them cut side down.
• Roast the Brussels sprouts. Place Brussels sprouts on the middle rack of the oven and roast until browned, 15 minutes. Remove from oven and stir in shallots; toss to combine. Turn the oven off and return the Brussels sprouts to the oven. Continue cooking until shallots have softened and are beginning to brown, about 5 minutes more.
• Make the dressing. While the sprouts are roasting, combine cider vinegar, orange zest, and thyme in a small bowl. Season with a pinch of salt and ground pepper, and whisk together with a fork. Set aside.
• Combine everything. Transfer the sprouts to a large serving bowl and toss with dates, almonds, and dressing. Season again to taste with salt and pepper and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the extra virgin olive oil, used in this recipe.
• Prep or Make Ahead: If you’re serving this recipe as part of a holiday meal, you may have limited time or room in the oven on the big day. There are a couple of ways to get ahead of the game:
  • Prep ingredients, roast later: Trim and slice the Brussels sprouts and make the dressing; refrigerate in separate containers overnight. Toast the almonds and store at room temperature. Then, proceed with the recipe the next day.
  • Roast and reheat: Roast the Brussels sprouts and shallots; then keep at room temperature on the pan for up to 4 hours. To serve, place the sheet pan in a 300°F oven until the sprouts are warmed through, about 10 minutes. Then, transfer to a serving dish and toss with dressing, dates, and almonds. Serve immediately.

Nutrition

Calories: 168.2kcal | Carbohydrates: 19g | Protein: 5.2g | Fat: 9.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.6g | Sodium: 30.2mg | Potassium: 565.7mg | Fiber: 5.9g | Sugar: 8.7g | Vitamin A: 864.9IU | Vitamin C: 97.7mg | Calcium: 67.9mg | Iron: 2mg

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I made this baked cauliflower recipe when I was trying to cram as many veggies on my plate as possible. I’d been on the road for weeks promoting my book, and after many nights of dining out, I really missed a healthy home-cooked meal!

When I got home I made this spicy cauliflower as a vegan main along with freekeh, a grain from my childhood with a smoky flavor that perfectly matches the citrusy, smoky harissa. It was satisfying in the best way! 

There are two key elements to this recipe. The first is absolutely the garlic-harissa rub. It’s more of a thick sauce made of garlic, harissa paste (I like our Kartago Harissa for this which is spicy and deep with a smoky flavor), fresh parsley, a dash of cumin, and lime juice. The balance of warm, zippy, and vibrant flavors is absolutely mouthwatering. 

The second is learning how to bake cauliflower so it’s perfectly caramelized and tender. The secret is to baste or drizzle the vegetable with olive oil about every 15 minutes. Rather than drying out, the garlic-harissa rub turns into a beautifully golden glaze. 

I always say we should let cauliflower be cauliflower. Forget trying to make it into pizza crust and instead celebrate this hearty vegetable in all its glory! Serve with your favorite protein or as a satisfying vegan main.

What You’ll Need to Make Spicy Baked Cauliflower

Though this baked cauliflower recipe boasts big flavor, you only need a few Mediterranean pantry staples. 

• Cauliflower: Makes a perfectly hearty base to layer on bold Mediterranean flavor. 
• Garlic: Cauliflower is rather plain on its own, so it can handle a lot of flavor. I add 10 whole garlic cloves to the harissa glaze, and no one has ever complained about it. 
• Parsley: Adds lemony freshness to the glaze and a pop of color just before serving. 
• Ground cumin: Adds a warming note.
• Harissa adds a citrusy, spicy, smoky flavor. See Ingredient Spotlight below for more.
• Tomato paste brings a rich umami flavor. 
• Limes: Add a layer of fresh acidity. 
• Extra virgin olive oil: Encourages the delicious golden transformation that happens to vegetables as they roast, carmelizing and concentrating their flavors. I’m often asked about cooking with olive oil to which I reply, in short, that it’s the healthiest oil, but if you’d like to read more about selecting and cooking with olive oil, head over to our guide: Cooking with Olive Oil: Everything You Need to Know!
• Kosher salt and black pepper perk up the other flavors. 

Ingredient Spotlight

Harissa is a spicy, citrusy, smoky North African paste or sauce that varies greatly in terms of flavor. For this recipe, I wanted a healthy vegetarian main that reminded me of a holiday roast, so I went for our Tunisian harissa. It’s extra spicy, smoky, and rich, adding almost a char-grilled element to the cauliflower and a bold amount of red chili flavor.  

• LEARN MORE AND MAKE IT: Homemade Harissa Recipe
• TRY IT: Find Tunisian Harissa at our shop (or try our Moroccan Harissa for a slightly milder option). 

Swaps and Substitutions

Don’t be discouraged if you don’t like one or more of this recipe’s flavor-makers. Here are some easy swaps:

• Lime: Lemon (even other citrus like a tart orange could work for this recipe). 
• Parsley: Cilantro or mint.
• Tomato paste: Red pepper paste.
• Ground cumin: Ground coriander or turmeric.  

How to Bake Cauliflower

Cauliflower will soak up the sauce like a sponge. The key to getting it meltingly tender and yet charred and caramelized is to baste it, almost like you’re making a turkey. It’s similar to roasting eggplant, where you may need to add more oil as you go if it starts to look dry. Here are the steps:

Prep the Cauliflower

• Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil. 
• Prep your veggies. Cut 2 heads of cauliflower into wedges from top to bottom, leaving the leaves intact. Peel 10 garlic cloves and measure 1 packed cup of parsley leaves and tender stems.
• Parboil the cauliflower. Salt the boiling water generously, then add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain. 

Make the Sauce

• Make the garlic-harissa sauce. To the bowl of a large food processor fitted with the S-blade, add the garlic, parsley, 1 teaspoon ground cumin, 1 to 2 tablespoons harissa, 1/4 cup tomato paste, and a drizzle of olive oil (about 2 tablespoons). Squeeze in the juice of 2 limes and season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture. 
• Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil. 

Bake and Baste the Cauliflower

• Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total. 
• Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve. 

Ways to Mix it Up 

Though this baked cauliflower recipe is decidedly bold, it works surprisingly well with other Mediterranean flavor-makers. Make it on repeat, adding your own spin to keep things interesting. Some ideas:

• Add a creamy sauce: Like tangy Whipped Feta, or Tahini Sauce for a dairy-free option. Let the cauliflower cool slightly so the sauce doesn’t get to runny, and drizzle on top just before serving.
• Add fresh spice: If you can’t get enough heat, add a spoonful of Zhoug (a spicy cilantro jalapeno sauce) or Chermoula (a bright and herby Moroccan condiment) just before serving. 

What to Serve with Baked Cauliflower

You can certainly serve cauliflower as a side to your favorite protein and a simple green salad. I love them even more, however, as the main event!

Add a protein-packed vegetarian salad and dinner is served. This Lentil Salad with Feta and Pomegranate has a fresh, zippy flavor that will complement the savory spicy cauliflower. You can also really lean into the smoky flavors as I did with freekeh, a lesser-known Egyptian grain I absolutely adore (it’s harder to find, but we carry it in our shop). 

More Cauliflower Recipes

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Best Roasted Cauliflower with Lemon and Cumin

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Moroccan-Style Shaved Cauliflower and Chickpea Salad

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Baked Cauliflower with Garlic and Harissa

Slabs of tender cauliflower in a spicy, garlicky, citrusy harissa sauce, roasted to perfection.

Course Entree or Side Dish

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4 as a main, 8 as a side

Calories 117.3kcal

Author Suzy Karadsheh

Ingredients

• 2 heads cauliflower, leaves intact, cut into wedges
• 10 medium garlic cloves, peeled
• 1 cup packed parsley leaves and tender stems, plus more chopped parsley for garnish
• 1 teaspoon ground cumin
• 1 to 2 tablespoons harissa
• 1/4 cup tomato paste
• 2 limes, juiced
• Extra virgin olive oil
• Kosher salt
• Black pepper

Instructions

• Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil.
• Parboil the cauliflower. When the water is boiling, salt generously and add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain.
• Make the garlic-harissa rub/sauce. To the bowl of a large food processor fitted with a blade, add the garlic cloves, parsley, cumin, harissa, tomato paste, lime juice, and a drizzle of olive oil (about 2 tablespoons). Season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture.
• Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil.
• Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total.
• Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and harissa used in this recipe.

Nutrition

Calories: 117.3kcal | Carbohydrates: 25.3g | Protein: 7.6g | Fat: 1.2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 277mg | Potassium: 1195.8mg | Fiber: 8.2g | Sugar: 8.8g | Vitamin A: 1562.6IU | Vitamin C: 174.8mg | Calcium: 119.9mg | Iron: 3.3mg

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I adore the beautifully sweet and nutty flavor of roast sweet potatoes. I often season them with cinnamon or drizzle them with tahini honey for a crowd-pleasing side dish. Honestly, though, most of the time I’m just roasting them whole and eating them straight from the fridge like an apple! It makes for a satisfying breakfast or a quick snack. (Instagram had an absolute fit when I shared this video, but I think they need nothing more!)

Plus roasting sweet potatoes whole could not be easier. You simply poke them with a fork so the steam can escape and roast until they’re buttery and tender all the way through. I like a slightly longer roast time, which will puff and char the skin just right. 

With this simple guide, you’ll learn to roast sweet potatoes to perfection, along with suggestions for what to serve with sweet potatoes, how to turn them into crave-worthy Mediterranean diet breakfast, and more. As a bonus, you won’t even have to clean a knife or cutting board afterward. Doesn’t get much better than that! 

Ingredients for Whole Roast Sweet Potatoes

You only need one thing to roast sweet potatoes whole: sweet potatoes! I like them all on their own with a puffy, soft, and slightly charred skin. That said, if you prefer a crispier skin, you can coat them in a thin layer of extra virgin olive oil before roasting.

Are Sweet Potatoes Healthy?

Despite their candy-sweet flavor, sweet potatoes are deceptively healthy! According to Sweet Potato Is Not Simply an Abundant Food Crop, a comprehensive review published by the National Institute of Health, sweet potatoes are also nutrient-rich, high in fiber, packed with vitamins, and have a low glycemic index.

“Sweet potato is considered an excellent source of dietary carotenoids, and polysaccharides,” according to the article, “whose health benefits include antioxidant, anti-inflammatory and hepatoprotective activity, cardiovascular protection, anticancer properties and improvement in neurological and memory capacity, metabolic disorders, and intestinal barrier function.”

• GET THE FACTS: See roasted sweet potatoes full nutritional breakdown at the USDA. 

How to Roast Sweet Potatoes Whole

It takes about 45 minutes to roast sweet potatoes whole, and less than 5 minutes of hands-on time! Here are the steps: 

• Get ready. Position a rack in the center of the oven and preheat to 425°F. Line a sheet pan with foil or parchment paper. Using a fork, poke the sweet potatoes all over, then arrange them on the prepared sheet pan. (This allows the steam to escape as they roast, saving you from a big mess in your oven if they explode.)
• Roast the potatoes. Bake in the heated oven until the sweet potatoes are very tender on the inside and a fork inserted in the center meets no resistance. This takes me about 45 minutes, as I like to leave mine in the oven until the skin puffs up and chars in some parts.

Ways to Use Whole Roasted Sweet Potatoes

We love a good sweet potato recipe here at the Mediterranean dish, and we use them in soups, salads, or as a simple healthy side. Try them in these recipes:

• Roasted Mashed Sweet Potatoes with Thyme and Molasses
• Make Sweet Potato Gnocchi with a lovely sage sauce
• Stir roasted sweet potatoes into your favorite soups. They will act as a thickener to make them feel creamy without the addition of heavy cream. You can do this with regular white potatoes as well.
• Swap out pumpkin for sweet potatoes in my Pumpkin Parfait.

Ways to Dress Up Roasted Sweet Potatoes 

You can, in my opinion, happily serve sweet potatoes plain as a snack, breakfast, or side dish. But you can also certainly spruce it up a bit! Try slicing them half and topping with crumbled feta, a sprinkle of Greek oregano, flaky salt, black pepper, and a drizzle of olive oil. 

If you have a morning sweet tooth or are looking for a healthy dessert option, try a drizzle of Greek honey and crushed walnuts sprinkled over top—with or without a dollop of Greek yogurt. I also like to slice them into medallions and pan-fry them in a skillet until deeply golden. Here is a little video from my Instagram to show you the steps.

Really, once you learn hot to roast a sweet potato the sky is the limit for what you can do with them.

More Sweet Potato Recipes

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Roasted Pear and Sweet Potato Gratin

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Whole Roast Sweet Potatoes Recipe

Whole roasted sweet potatoes are a simple side or snack that could not be easier. Enjoy on their own, with a drizzle of honey and sprinkle of crushed walnuts, with feta and olive oil–the list goes on!

Course Side

Cuisine American/Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 2 minutes minutes

Cook Time 45 minutes minutes

Total Time 47 minutes minutes

Servings 1

Calories 194.4kcal

Author Suzy Karadsheh

Ingredients

• Medium sweet potatoes, scrubbed clean and dried (as many as you’d like)

Instructions

• Get ready. Position a rack in the center of the oven and preheat to 425°F. Line a sheet pan with foil or parchment paper. Using a fork, poke the sweet potatoes all over then arrange them on the prepared sheet pan.
• Roast the potatoes. Bake in the heated oven for 45 minutes, or until the sweet potatoes are very tender on the inside and a fork inserted in the center meets no resistance. I like to leave mine in the oven a bit longer so that the skin puffs up and chars in some parts.
• Season as you please: Eat the potatoes plain or season them simply with a little salt and pepper, or for a sweet touch, drizzle with honey and crushed nuts.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• Store roasted sweet potatoes in a tightly sealed container in the fridge for 3 to 5 days.
• Nutritional information is for 1 large sweet potato.

Nutrition

Calories: 194.4kcal | Carbohydrates: 45.5g | Protein: 3.5g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Sodium: 124.3mg | Potassium: 761.6mg | Fiber: 6.8g | Sugar: 9.4g | Vitamin A: 32062.6IU | Vitamin C: 5.4mg | Calcium: 67.8mg | Iron: 1.4mg

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The first time I baked bread in a Dutch oven at home was a revelation. I was amazed that I could get a bakery-style crisp crust in a home oven. It wasn’t just the crust that surprised me, but that the whole process had worked painlessly! 

While I had worked in several professional baking jobs by the time I baked that first loaf, I only worked with sweets, no yeast. Baking bread was certainly out of my comfort zone. Now, hundreds (maybe thousands?) of loaves later the transformation still amazes me. Whether I’m baking olive bread, sourdough, seeded sandwich bread, or homemade pizza dough (just to name a few), I’m continually awed by the reminder that you need just a few economical ingredients to make a delicious and meaningful freshly baked loaf. 

I often still turn back to the same method that worked for my first ever loaf of bread: the trusted no-knead, Dutch oven method. I upgrade this no-knead bread recipe with salty, earthy olives that stud the loaf, like gems of fruity flavor. You can use your favorite pitted olives, but I like to use a mix of Kalamata and green olives for a variety of texture and flavor. A drizzle of olive oil in the dough adds to the olive flavor and gives the bread a tender, soft crumb. 

While it’s easy to make, you just need to give yourself time to allow the dough to rise and develop in flavor. Make the night before, and allow the yeast to work its magic while you sleep! 

What is in Olive Bread?

You don’t need much to make good bread at home, just 5 ingredients. For the best flavor, use high-quality olives and olive oil. Here’s what you’ll need:

• Bread flour: Bread flour has a higher gluten content than all-purpose flour. It helps achieve a crisp and golden crust with a soft and chewy interior.
• Salt: I use kosher salt for most of my baking for consistency. If using sea salt, reduce to 3/4 teaspoon.
• Instant yeast: I almost always use instant yeast. I love the convenience of just adding it with the dry ingredients and not needing to bloom it first.
• Pitted Olives: For a mix of texture and flavor, I like to use half Greek Kalamata olives and half green olives. You can use any pitted green olive you’d snack on. Castelvetrano olives are particularly good and buttery.
• Extra virgin olive oil: A little bit of olive oil in the dough adds richness and olive oil flavor. It also gives the bread a moist, soft crumb.
  • READ MORE: My essential guide to baking with olive oil.
  • TRY IT: Find top-quality Mediterranean extra virgin olive oils at our shop.

How to Swap Flours

You can have success swapping the flours in this olive bread recipe, you just need to be aware of which flours will work and which flours to avoid:

• All purpose: While this olive bread recipe calls for bread flour, you can use all-purpose flour and bread flour interchangeably. Bread flour can be easier to work with and the final loaf will have a softer, chewier interior, but the difference in this specific bread will be subtle.
• Whole wheat: You can also substitute up to half of the flour with whole wheat flour. Keep in mind that the bread will be slightly denser, as the bran in whole wheat flour will slightly hinder gluten formation.
• Gluten free? Unfortunately, I wouldn’t recommend substituting gluten-free flour in this recipe. While it’s relatively straightforward to swap gluten-free flour in a lot of sweet baking, traditional bread baking relies on gluten development. I’d suggest using a bread recipe specifically developed to be gluten-free.

What Kind of Yeast to Use

I prefer instant yeast because it’s more convenient than active dry yeast. You can add instant yeast directly to the dry ingredients and you never need to bloom it. My favorite yeast is SAF Red Instant Yeast. I buy a big bag and store it in an airtight container in the freezer, where it can last for up to a year (or even longer). You don’t even need to thaw it before using it.

You can make this bread using the same amount of active dry yeast. There’s enough water in the dough that you can skip blooming the yeast, but you can still bloom it if you prefer to check the yeast is alive. Bloom the yeast in about 1/3 cup of the called-for water, heated between 100 and 115°F, until the yeast is dissolved and bubbly, about 5 minutes.

How to Make Olive Bread

The no-knead method makes this olive bread recipe incredibly simple to make. Because of the long rising time, mix the dough the night before you want to bake it. Here’s how to make no-knead olive bread:

First Rise (12 to 18 Hours)

• Mix the dough: In a large mixing bowl, whisk together 3 1/2 cups (420g) bread flour, 1 teaspoon kosher salt, and 3/4 teaspoon instant yeast. Roughly chop or halve 1 packed cup (150g) of pitted olives and add, along with 1 1/3 cups (320ml) water, and 1 tablespoon extra virgin olive oil. Mix with a wooden spoon until the dough comes together and all the flour is moistened.
• First rise: Cover the bowl and leave it to rise overnight until more than doubled in size, 12 to 18 hours.

Second Rise (2 Hours)

• Shape the dough into a ball: Lightly dust a work surface with flour. Tip the bowl slightly and use a dough scraper or rubber spatula to gently remove the dough from the bowl onto the work surface. Gently fold the dough into itself, shaping it into a ball.
• Second rise: Generously dust a tea towel with flour and place the dough onto the towel, seam side down. Loosely fold the towel over the dough and place it into a mixing bowl. Leave it to rise in a warm spot until almost doubled, about 2 hours.
• Preheat the oven: 30 minutes before the dough has finished rising, arrange a rack in the lower third of the oven, set a 6 to 8-quart Dutch oven on the rack, and preheat to 475°F. (If you have a larger Dutch oven it will still work, the bread might just spread out a little bit.)

Bake the Olive Bread

• Add the bread to the preheated pot: Use oven mitts to carefully remove the preheated pot from the oven and remove the lid. Use the tea towel to invert the dough onto a piece of parchment paper. Using the edges of the parchment paper, lower the dough into the Dutch oven.
• Bake the bread: Cover the pot and bake for 30 minutes. Remove the lid from the Dutch oven, then continue baking until the bread is golden brown, about 20 minutes longer.
• Cool: Carefully lift the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.

How Does The No-Knead Bread Method Work?

The principle is to allow time to do the kneading for you. As the yeast slowly works on the dough, the rising dough stretches and develops the gluten in the dough. The added time also develops more flavor, better texture, and the baked bread doesn’t go stale as quickly.

I based this olive bread recipe on Jim Lahey’s no-knead method. While skipping the kneading and relying on long fermentation times is by no means a new technique, Jim Lahey created and popularized a repeatable method easy enough for all levels of bakers.

Troubleshooting Common Bread-Baking Problems

The most common issues when baking bread are problems with the dough not rising, or the dough feeling too sticky. Here are my tips for identifying and solving some common bread-baking dilemmas:

• The dough didn’t rise during the first rise: If you wake up in the morning and the dough hasn’t risen, the yeast is the most likely culprit and likely dead. Unfortunately, you’ll have to start again with new yeast.
• The dough didn’t rise during the second rise: If the dough rose well during bulk fermentation but the second rise is sluggish, it may be too cold. Set the dough in a warmer spot. Set the dough in the oven using the proof function, or with the light on, and check on it every 15 minutes.
• Do the poke test to check if it’s fully proofed: Poke the dough gently with your finger. If it springs back quickly, it needs more time. If the indent springs back very slowly, it’s ready to bake. If it doesn’t spring back at all, it’s over-proofed (but try baking it anyway!).
• If you choose to make the dough ahead of time: The dough might not rise much in your fridge, but the yeast is working. You will get some rise from oven-spring during baking.
• The dough feels too sticky when shaping: This is a higher hydration dough and is therefore sticky. It can be nerve-racking if you’re not used to working with sticky doughs, but try not to add too much flour to the dough. Instead, coat your hands with flour while you shape it into a ball. Or use a dough scraper, which sticks less than your hands. Make sure to coat the tea towel well with flour before adding the dough for the second rise.

How to Know When the Bread is Done Baking

The bread is done when the crust is a deep golden brown. Conventional wisdom says that the finished bread should sound hollow when you knock on the bottom. While it can give you an inkling as to whether the bread is fully baked, I don’t find it that reliable, and I don’t like fumbling around with the hot pan and loaf. 

The best way to be sure is to use an instant-read thermometer. The bread is fully baked when the interior reaches between 190° to 200°F.

Ways to Mix it Up

If you’re looking to boost the flavor of this no-knead olive bread recipe, try adding mix-ins, like herbs or garlic, along with the olives. Try one of these additions, or all three at the same time! 

• Make it herby: Add 1 to 2 tablespoons of fresh, chopped herbs, such as rosemary, oregano, or thyme. If you don’t have any fresh herbs, you can use 2 teaspoons of dried herbs or a blend such as Italian Seasoning or za’atar. 
• Make it zesty: Olives pair well with citrus, so you could try a tablespoon of finely grated orange or lemon zest.
• Make garlic olive bread: If you love garlic as much as I do, you have to try adding a head of roasted garlic. Peel the roasted cloves, then mix in along with the olives. 

Getting Ahead and Storage

After shaping, the dough can sit in the fridge for up to three days if it’s tightly covered. Then bake straight from the fridge in the preheated pot and oven.

Store the fully-cooled bread, loosely covered, for up to three days. I like to store it in a paper bag, or even just cut side down on my cutting board. The crust will protect the bread from drying out more than you may think.

The bread can also be frozen for up to three months. After cooling completely, wrap the loaf in a layer of plastic wrap, and then in a layer of foil. Let it thaw in the refrigerator overnight or on the counter for a few hours.

What to Serve with Crusty Olive Bread

I have bread alongside almost every meal, whether it’s Mediterranean-style toast for breakfast, a Tomato Sandwich for lunch, or for soaking up the tomato and paprika juices from these tender Baked Chicken Thighs for dinner.

On a cold day, serve it with a hearty Chicken Stew. For a quick lunch or an appetizer for visitors, slather slices with homemade Hummus, Baba Ganoush, or the Ultimate Mezze Platter. Or, for those who just can’t get enough olives, try serving it with Olive Tapenade or this simple Olive Oil Bread Dip.

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Olive Bread

Crusty, crunchy and delicious! You can use your favorite pitted olives, but I like to use a mix of Kalamata and green olives for a variety of texture and flavor. This is an extra easy, beginner-friendly recipe with one thing to keep in mind: This is a higher hydration dough and is therefore sticky. It can be nerve-racking if you’re not used to working with sticky doughs, but try not to add too much flour to the dough. Instead, coat your hands with flour while you shape it into a ball. Or use a dough scraper, which sticks less than your hands. Make sure to coat the tea towel well with flour before adding the dough for the second rise.

Course Bread

Cuisine Mediterranean

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Rise Time 1 day day

Total Time 1 day day 1 hour hour 5 minutes minutes

Servings 8

Calories 216.7kcal

Author Mark Beahm

Ingredients

• 3 1/2 cups (420g) bread flour, plus more flour for dusting
• 1 teaspoon kosher salt
• 3/4 teaspoon instant yeast
• 1 1/3 cups (320ml) water
• 1 packed cup (150g) pitted olives, roughly chopped or torn in half
• 1 tablespoon extra virgin olive oil

Instructions

• Mix the dough: In a large mixing bowl, whisk together the flour, salt, and yeast. Add the olives, water, and olive oil and mix with a wooden spoon until the dough comes together and the flour is moistened.
• First rise: Cover the bowl and leave it to rise overnight until more than doubled in size, 12 to 18 hours.
• Shape the dough into a ball: Lightly dust a work surface with flour. Tip the bowl slightly and use a dough scraper or rubber spatula to gently remove the dough from the bowl onto the work surface. Gently fold the dough into itself, shaping it into a ball.
• Second rise: Generously dust a tea towel with flour and place the dough onto the towel, seam side down. Loosely fold the towel over the dough and place it into a mixing bowl. Leave it to rise in a warm spot until almost doubled, about 2 hours.
• Preheat the oven: 30 minutes before the dough has finished rising, arrange a rack in the lower third of the oven, set a 6 to 8-quart Dutch oven on the rack, and preheat to 475°F.
• Bake the bread: Use oven mitts to carefully remove the preheated pot from the oven and remove the lid. Use the tea towel to invert the dough onto a piece of parchment paper. Using the edges of the parchment paper, lower the dough into the Dutch oven. Cover the pot and bake for 30 minutes.
• Crisp the crust: Remove the lid from the Dutch oven. Bake uncovered until the bread is golden brown, about 20 minutes longer.
• Cool: Carefully lift the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
• Storage: Store leftovers loosely covered at room temperature for up to 3 days. 
• To freeze: Allow the bread to cool fully and wrap tightly in a layer of plastic wrap, and then in a layer of foil. Freeze for up to 3 months. Let it thaw in the refrigerator overnight or on the counter for a few hours.
• How to swap flour: 
  • All-purpose flour and bread flour can be used interchangeably. Bread flour can be easier to work with and the final loaf will have a softer, chewier interior, but the difference in this specific bread will be subtle.
  • Whole wheat: Substitute up to half of the flour with whole wheat flour. Keep in mind that the bread will become slightly denser, as the bran in whole wheat flour will slightly hinder gluten formation.
• How to use active dry yeast: There’s enough water in the dough that you can skip blooming the yeast, but you can still bloom it if you prefer to check the yeast is alive.
  • Bloom 3/4 teaspoon active dry yeast in about 1/3 cup of the called-for water, heated to between 100 and 115°F, until the yeast is dissolved and bubbly, about 5 minutes. Only add 1 cup of water to the dough for 1 1/3 cups in total.

•  

Nutrition

Calories: 216.7kcal | Carbohydrates: 40.1g | Protein: 7g | Fat: 2.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.4g | Sodium: 294.3mg | Potassium: 65.6mg | Fiber: 1.6g | Sugar: 0.2g | Vitamin A: 1.6IU | Vitamin C: 0.004mg | Calcium: 8.8mg | Iron: 0.5mg

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