Brussels Sprouts are the most under appreciated vegetable. Seriously when you have these Tahini Roasted Brussels Sprouts you will have a whole new appreciation for them.
The softness of the middle of the sprout, coupled with the crispiness of the outside leaves from the roasting and the earthy sweetness from the tahini dressing is a flavour sensation.
Fun fact: It was only recently that I learnt they are in fact called Brussels sprouts + not brussel sprouts…
Like all of the members of the Brassica family these pack some nutritional punch.
They are amazing for our liver detoxification, particularly that phase 2 which can get a little blocked up or slugglish with today’s lifestyles.
They pack a good punch of
- Vitamin C – which is amazing for your immunity, skin health + helping the absorption of plant based iron
- Folate – needed in preconception and to help the methylation cycle which impacts heart health + moods
- Vitamin K1 – whilst this isn’t as well absorbed by the body as Vitamin K2, it still helps the body activate proteins that play important roles in blood clotting, heart health + bone health
Tahini is simply the paste of sesame seeds. Adding this to your meals can increase the nutritional punch. Sesame seeds are a great source of Calcium, Zinc, Selenium, Copper, Iron, Vitamin B6 + Vitamin E
I cannot encourage you enough to give these Tahini Roasted Brussels Sprouts a go. Put aside your preconceived notions about Brussels sprouts, you wont be disappointed. Tag me on Instagram or Facebook when you make this, I love to see your creations!
ho hon honn’t8
What Do I Need?
- 300-500g of Brussels Sprouts
- 3 Tablespoons of Tahini
- 1 -2 Tablespoons of Honey – I prefer raw honey
- 2-3 Tablespoons of Extra Virgin Olive Oil
- Salt + Pepper
Let’s Do This!
1. Preheat the oven to 200c and line a baking tray with foil (this saves the washing up!)
2. Cut the ends off the bottom of the Brussels Sprouts + remove the outer leaves. Slice in half and pop into a bowl.
3. Combine the tahini, honey + extra virgin olive oil. This should be runny but still a little thick. You want it to coat the Brussels Sprouts but not run off. Pour over the Brussels Sprouts and stir to coat.
4. Place the Brussels Sprouts on the foil lined tray. Make sure you scrape the bowl well to get out all the tahini! Season with salt + pepper.
5. Place in the oven for 20-25 minutes. The outside should be a little crispy, the insides soft and the tahini will have caramalised a little.
This recipe is gluten, dairy + nut free