Brus­sels Sprouts With Tahini-Turmeric Sauce and Pome­gran­ate Seeds

A Mid­dle East–style tahini dress­ing adds op­u­lence to roasted brus­sels sprouts, while tart pome­gran­ate seeds and mint leaves fin­ish with a fresh kick.

SHAPE (USA) - - Be Food Curious -

2 sprouts, pounds brus­sels trimmed and halved

5 ta­ble­spoons ex­travir­gin olive oil Kosher salt and freshly ground black pep­per

1-2 lemons, zested

¼ cup tahini

1 very small gar­lic clove, grated on a Mi­croplane zester

¼ tea­spoon ground turmeric

¼ cup pome­gran­ate seeds

2 ta­ble­spoons mint leaves, torn if large

START TO FIN­ISH: 30 min­utes

1. Pre­heat the oven to 425°.

2. On a half-sheet pan, toss the brus­sels sprouts with 2 ta­ble­spoons oil and a gen­er­ous pinch each of salt and pep­per. Spread in a sin­gle layer, cut sides down. Roast, stir­ring once halfway through, un­til browned and ten­der, 20 to 25 min­utes.

3. Mean­while, squeeze 3 ta­ble­spoons juice from the lemons into a small bowl. Add the tahini, gar­lic, turmeric, 3 ta­ble­spoons cold water, the re­main­ing

3 ta­ble­spoons oil, and a pinch each of salt and pep­per. Whisk un­til smooth.

4. Spread the sprouts on a serv­ing plat­ter and driz­zle with the sauce. Scat­ter the pome­gran­ate seeds, mint, and lemon zest on top.

Serves 8

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