Brussels sprouts and tahini

Brussels sprouts get a serious glow up with this zesty tahini-and-crême fraîche dressing.

 

Recipe by: Bianca Strydom, Romy Wilson, Jan Ras

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SHOP THE RECIPE

Crispy Brussels sprouts with creamy tahini dressing

Serves: 2 - 4
Preparation: 15 minutes
Cooking: 25 minutes

 

INGREDIENTS:

  • 700 g Brussels sprouts, blanched
  • 1/4 cup olive oil
  • 1 T butter, melted
  • salt and pepper, to taste
  • lemon zest, for sprinkling


For the dressing:

  • 1 cup crême fraîche
  • 2T Woolworths Tahini
  • 1 lemon, zested
  • salt, to taste

 

METHOD:

  1. Place the blanched Brussels sprouts on a baking tray and drizzle with the olive oil and butter. Season with salt and pepper. Roast at 180º C for 20 minutes, or until golden brown and crispy.
  2. To make the dressing, whisk together the ingredients and season to taste.
  3. Spoon the crispy Brussels sprouts onto a serving platter and top with generous spoonfuls of the dressing and sprinkle with lemon zest.

Cook's note: This dressing goes well with any roasted green veg (try it with Tenderstem™) or roast fish or chicken.