Middle Eastern Roasted Brussel Sprouts

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Middle Eastern Roasted Brussel Sprouts

Paahdetut ruusukaalit Lähi-idän tyyliin

Christmas is just around the corner and I still have chance to introduce a few more nonbelievers to the wonders of the majestic Brussel sprout.  Brussel sprouts have a bad rap, however please remove from your mind any images of grey, boiled, mushy sprouts you may have eaten as a child and imagine deliciously caramelised sprouts, roasted in Middle Eastern spices on a bed of tahini, sumac and lime infused yoghurt!  I am so pleased to have found Oatly’s Turkish Oatgurt.   I have a whole scrapbook of recipes I want veganise, but often the problem is finding a suitable replacement for thick Greek/ Turkish yoghurt.  Oatly’s product not only tastes great but works perfectly here.  So hopefully I can covert a few more people to the joys of these flavour packed vegetables.

Middle Eastern Roasted Brussel Sprouts (serves around 4 as a side dish)

500 g brussel sprouts, trimmed and any brown outer leaves removed

1 tsp cumin seeds

2 tsp coriander seeds

1 red onion, finely sliced

2 fennel bulbs, sliced

oil for roasting

1 tbsp sesame seeds, toasted

40 g pecan nuts, roughly chopped

150 g Oatly Turkish Oatgurt

zest of a lime

a good couple of pinched of sumac

a handful of chopped mixed coriander, mint and dill

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Middle Eastern Roasted Brussel Sprouts

preheat your oven to 200 degrees c.

Parboil your sprouts for 3 minutes in a large pan of boiling salted water.  Drain and leave to air dry.

Meanwhile toast the cumin and coriander seeds in a dry pan, until fragrant.  Tip into a pestle and mortar and grind with a couple of pinches of salt.

Toss the sprouts, fennel, red onion and two thirds of the spice mix with a few good glugs of olive oil and spread out on a large baking tray.

Roast in the oven for 20 – 25 minutes, until the veg are tender and beginning to caramelise.

Mix the yoghurt with the tahini and lime zest and spread the yoghurt evenly over the base of a large serving platter and sprinkle the sumac over the top.  Spoon the sprout mixture on top of the yoghurt and sprinkle with the reserved spice mix, toasted sesame seeds, chopped pecans and herbs.

 

 

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