This winter, I’m teaming up with Bord Bia and their Life is Better with Fruit and Vegetables campaign to celebrate the best of fresh, local, and in season produce. What better way to start than with one of my absolute favourite vegetables – Brussels sprouts. When cooked with imagination and inspiration, Brussels sprouts can deliver health, flavour and texture.
In this recipe, I’ve paired beautifully spiced Brussels sprouts with roasted red onions and a creamy, zesty tahini and yoghurt dressing. Tahini is a Middle Eastern/Moroccan sauce made from ground sesame seeds, which is often used for dips and salad dressings. Tahini adds a nutty richness and silky texture that balances perfectly with the punchy spices, while the acidity of the lemon juice and zest lift the whole dish, adding brightness and freshness. Toasted hazelnuts give it a gorgeous crunch, and fresh coriander and cumin brings a curry flavour and colour to the dish.
This combination of ingredients strikes the perfect balance of texture, flavour and colour. Quick enough for a midweek meal yet impressive enough for a festive feast, it’s a versatile addition to any table. Whether served as a standout side for a Sunday roast, paired with grilled chicken, lamb, or fish, or enjoyed on its own as a light, wholesome lunch, it shows the everyday versatility of in season Brussels sprouts.
For more fresh, local and in season fruit and vegetable inspiration, visit fruitnveg.ie and follow @lifeisbetter.ie for seasonal recipes and tips!
Roasted spiced Brussels sprouts with tahini
Ingredients
- 1 net of Brussels sprouts
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 2 small red onions, cut into small wedges
- Olive oil
- 50g toasted hazelnuts
- 1 tablespoon tahini
- 1 clove of garlic, crushed
- Juice and zest of half a lemon
- 150g Greek yoghurt
- Sea salt and black pepper
- Fresh coriander, to garnish
Method
- Parboil the Brussels sprouts: Preheat the oven to 200 degrees. Parboil the Brussels sprouts in salted boiling water for around 8 minutes – just enough to soften them while keeping their crunch.
- Toast the spices: Grind the cumin and coriander seeds with a pinch of sea salt in a pestle and mortar. Toast the spices in a hot, dry pan until fragrant.
- Mix and roast: In a bowl, toss the parboiled Brussels sprouts and red onion wedges with olive oil and the toasted spices. Transfer to a baking dish and roast for 25-30 minutes, until the Brussels sprouts are golden and caramelised and the onions are just starting to char.
- Make the dressing: Whisk together the tahini, crushed garlic, lemon zest, lemon juice, Greek yoghurt, and a pinch of sea salt in a bowl.
- Finish and serve: Drizzle the creamy tahini dressing generously over the roasted sprouts and onions. Sprinkle with toasted hazelnuts and fresh coriander for a burst of flavour and colour.
