Roasted Brussel Sprouts and Crispy Kale with a Tahini and Orange Dressing

 

Paahdetut ruusukaalit ja rapeaa lehtikaalia tahini-appelsiinikastikkeella (lisuke joulupöytään)

Another Christmas idea for you.  Brussel sprouts have a fairly bad reputation, as a child I remember being served grey  sprouts that had been boiled, for what seemed like hours, until all colour, flavour and texture had been removed.  This easy side dish is a simply heaven in comparison.  Plump roasted sprouts spiced with toasted cumin and coriander seeds, are accompanied with crispy kale, sweet caramelised onions, crunchy hazelnuts and a christmasy tahini and orange dressing.

Roasted brussel sprouts and crispy kale with a tahini and orange dressing 

400 g Brussel sprouts, trimmed and outer leaves removed

200 g Kale, stems removed and ripped into pieces

1 medium onion sliced

1 tsp coriander seeds

1 tsp cumin seeds

2 tbsp hazelnuts, toasted and chopped

4 tbsp coconut milk

1 tsp tahini

zest of 1/2 and orange

chopped mixed herbs (I used dill and coriander)

salt and pepper

oil for roasting

Preheat the oven to 200 degrees c.

Par-boil the sprouts for 3 minutes in salted water.  Drain and pat dry with some kitchen paper.  Meanwhile, roast the coriander and cumin seeds in a dry pan to release their flavour.  Grind them roughly with a pestle and mortar.

Place the sprouts and onions on a baking tray, add a good slug of oil, season and sprinkle with the toasted spices.  Mix well so everything is coated and roast for 20- 25 mins.

On a separate tray sprinkle the kale with a little oil, season and massage the oil into the leaves.  Roast in the oven for 5 – 8 mins, until crispy.

To make the dressing add the tahini and orange zest to the coconut milk and whisk until combined.

Mix the roasted sprouts, onion and kale in a large serving dish, sprinkle with the toasted hazelnuts, herbs and a generous amount of the tahini dressing.