I had a very small group for Thanksgiving this year. So, instead of doing the average veggie, I decided to try something a little different. We were all adventurous eaters, so I figured I’d give this recipe a shot. I found it in Shape magazine! I’m usually not a fan of recipes from fitness magazines, as they’re usually gluten-free, nut and flavor free. This, however, was, indeed gluten and nut free and had a fantastic savory/sweet combo with a Middle Eastern flavor profile. It’s so pretty and will be perfect for a Christmas gathering. It will be great for a Chanukah one, too…..but the colors won’t match. ( Kind of hard to find blue and white food besides blueberries and cream.)
ANYWAY….keep extra pomegranate seeds on the side to let your guests add more if they choose.
Brussels Sprouts with Tahini-Turmeric Sauce and Pomegranate Seeds
A different take on Brussels Sprouts
- 2 lbs Brussels Sprouts, trimmed and halved
- 5 tblsps Extra Virgin Olive Oil
- Salt and pepper to taste
- 1-2 lemons, zested (optional)
- 1/4 C tahini
- 1 garlic clove, minced
- 1/4 tsp ground turmeric
- 3 tblsps cold water
- 1/4 C pomegranate seeds
- 2 tblsps mint leaves, chiffonade
- Step 1 Preheat the oven to 425
- Step 2 Put the Brussels sprouts in a bowl, toss with 2 tablespoons of oil, salt and pepper.
- Step 3 Spread on a cookie sheet or half sheet pan in one layer, cut sides down.
- Step 4 Roast, turning pan halfway through, about 20 minutes until just browned.
- Step 5 Meanwhile, (this is the optional part) squeeze lemon juice from the lemons into a small bowl.
- Step 6 Add tahini, garlic, turmeric, water and remaining olive oil, pinch of salt and some pepper into bowl.
- Step 7 Whisk until smooth.
- Step 8 When sprouts are done, spread on serving plate and drizzle with sauce.
- Step 9 Scatter pomegranate seeds and mint on top. Add optional lemon zest, if desired.
- Step 10 Serve.