Middle Eastern roasted sprouts
45 min·Middle Eastern
Middle Eastern roasted sprouts
Ingredients
For the sprouts
- 1kg Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the tahini sauce
- 100g tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1 clove garlic, crushed
- Salt to taste
To serve
- 50g hazelnuts, toasted and roughly chopped
- Small bunch of fresh mint, chopped
Instructions
8 steps
- 1
Preheat the oven to 200°C/400°F/gas mark 6.
- 2
In a large bowl, toss the Brussels sprouts with olive oil, cumin, coriander, smoked paprika, salt, and pepper.
- 3
Spread the sprouts in a single layer on a baking tray and roast for 30-40 minutes, or until tender and golden brown.
- 4
While the sprouts are roasting, make the tahini sauce.
- 5
In a small bowl, whisk together the tahini, lemon juice, water, and garlic until smooth.
- 6
Season to taste with salt.
- 7
Once the sprouts are cooked, transfer them to a serving dish.
- 8
Drizzle with the tahini sauce, sprinkle with chopped hazelnuts and mint.
For the sprouts
For the tahini sauce
To serve
Progress
0 / 8 steps
