The poor, misunderstood Brussels sprout. This hearty little brassica, full of earthy goodness, has had a lot of negative attention over the years. Kids hate them. They smell like feet.
I’m sure if Brussels sprouts could talk, they would say ‘just pop us in the oven, you’ll see, we’re delightful’. And they’d never be steamed again.
So for this recipe, that’s what I did – I roasted them, because they turn into something else completely when they are beautifully browned and wonderfully crispy.
If you have any of Yotam Ottolenghi’s cook books, you will likely have made the tahini dressing (over and over again). It’s super simple and just about the perfect dressing for any vegetable. So here I have paired roasted Brussels sprouts with tahini dressing and toasted seeds. A beautifully warming salad to serve on a crispy cold autumn day.
Roasted Brussels sprouts with tahini and toasted seeds
500g Brussels sprouts
2 tbs sunflower seeds
2 tbs pumpkin seeds
1 tbs sesame seeds
75g tahini paste
1/2 clove garlic, crushed
1 tbs lemon juice
Pinch of salt
Preheat oven to 180 degrees celsius. Cut your Brussels sprouts in half lengthways, drizzle with some olive oil, sprinkle with salt and put in the oven for approx 25 minutes until golden and tender in the centre.
Toast your seeds in a frypan over medium heat. Set aside.
Whisk all the tahini dressing ingredients together adding more water to thin out if need be.
Place roasted Brussels sprouts in a serving bowl, drizzle with the tahini dressing and top with toasted seeds and some more lemon juice.
Serves 4 as a side salad