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.