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Roasted Brussels Sprouts and Fennel with Tahini Cream and Fresh Herbs

With deliciously slow roasted brussels sprouts and fennel, crunch from toasty roasted macadamias and a luxurious tahini, macadamia and lemon cream this vegetarian dish is the perfect star of the show for a dinner feast.

Roasted Brussels Sprouts and Fennel with Tahini Cream and Fresh Herbs

 

Serves 6 as a main

 

Ingredients:

  • ¼ cup (60 ml) filtered water
  • 600 g (1 lb 5 oz) brussels sprouts, halved lengthways
  • 1 large red onion, cut in half then wedges
  • 3 fennel bulbs, tough outer layer removed, cut into 1 cm (½ inch) slices
  • ¼ cup (60 ml) extra virgin olive oil
  • 1 small handful mint, roughly chopped
  • 1 small handful parsley, roughly chopped
  • 4 spring onions (scallions), green part only, thinly sliced

For the tahini, macadamia and lemon cream:

  • 100 g (3½ oz) tahini
  • ¼ cup (60 ml) extra virgin olive oil
  • ¼ cup (60 ml) fresh lemon juice
  • ½ cup (130 g) plain yoghurt
  • 1 teaspoon local honey or maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon salt black pepper, to taste
  • 140 g (5 oz) roasted macadamia nuts, roughly chopped

 

Method:

  1. Preheat the oven to 200°C (400°F).
  2. Heat the water in a large frying pan over high heat. Add the brussels sprouts and cook until the water evaporates. Transfer the brussels sprouts to a roasting tin and add the onion, fennel and olive oil, stirring or shaking well to coat. Roast for 30 minutes, until the sprouts are well-browned.
  3. Meanwhile, pop all the tahini cream ingredients except the macadamias in a blender and whiz on high for 1 minute, or until smooth. If it’s not creamy enough, add 2–3 tablespoons water and blend again. Taste and adjust the seasoning.
  4. To serve, spoon the tahini cream onto a large platter, spreading it out evenly, then scatter the macadamias over the top. Remove the vegies from the oven, cool for a minute or two, then pile them over the creamy base. Top with the fresh herbs and spring onions.

 

Smart Tips:

  • To roast macadamia nuts, spread them on a baking tray and roast in a 170°C (325°F) in oven for 15 minutes.
  • To make this dish dairy-free, substitute coconut yoghurt for the plain yoghurt.
  • Pre-cooking the brussels sprouts in a frying pan will prevent them drying out and burning in the oven.

 

Images and text from Low Tox Life Food by Alexx Stuart, photography by Cath Muscat. Murdoch Books RRP $39.99 NZD, RRP $36.99 AUD.

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