Brussels Sprouts with Spicy Tahini Drizzle

Makes: 
6 servings
Utensil: 
12" Electric Oil Core Skillet
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Ingredients

Recipe Description: 

Roasting vegetables stove top in the oil core skillet is so easy. Brussels sprouts get a flavor boost with Moroccan Harissa, a spicy red pepper condiment and tahini dressing. Sprinkle with fresh pomegranate seeds for a bright pop of color and flavor.

Main Ingredients:
1
small
red onion, medium dice
2
lbs
brussels sprouts, trimmed washed, cut large sprouts in 12 lengthwise
(3/4
kg)
1
tbsp
olive oil
(14
g)
1
tbsp
lemon juice, fresh
(15
g)
1
tsp
cumin, ground
(2
g)

Tahini Sauce

14
cup
tahini, ground
(40
g)
14
cup
warm water
(60
ml)
2
tbsp
lemon juice, fresh
(3
g)
1
tbsp
harissa
(16
g)
pinch
natural salt

Optional:

12
cup
pomegranate seeds
(87
g)
14
cup
fresh parsley, chopped
(15
g)
Directions: 
  1. Preheat skillet to 375°F / 190°C degrees.
  2. Sauté onion and brussels sprouts for 4-6 minutes.
  3. In a small bowl combine olive oil, lemon juice, salt and cumin.
  4. Pour lemon juice mixture over Brussels sprouts, stir and cover with lid.
  5. When Vapo-Valve™ begins to click steadily turn heat down to 180°F / 80°C and cook for 12-15 minutes until Brussels sprouts are tender crisp.
  6. While Brussels sprouts are cooking combine tahini sauce ingredients in a small bowl and whisk thoroughly to combine.
  7. To serve drizzle a small amount of tahini sauce over the top and garnish with pomegranate seeds and chopped parsley.
Tips: 
  • Omit pomegranate seeds.
  • Sprinkle Brussels sprouts with toasted sesame seeds for an added crunch.
Nutritional Information per Serving
Calories: 
119
Total Fat: 
7g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
47mg
Total Carbs: 
11g
Dietary Fiber: 
4g
Sugar: 
2g
Protein: 
5g

Directions

Tips

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