Middle eastern flavors can make any simple ingredient shine out. Sumac roasted Brussels sprouts with tahini dressing is a quick and easy dish that can act as a perfect side to your dinner table. For this particular recipe, I cooked the Brussels sprouts twice, once on a pan followed by roasting in the oven.
Pan roasting the Brussels sprouts adds a nice char on the edges. Sumac is slightly tangy, and the chili flakes add a bit of heat while the tahini lends the nuttiness.
The highlight of this recipe is the dressing. The trick to making tahini dressing is three simple steps
- balancing the bitterness
- adding the acid element (lemon juice and zest)
Preparation time: 15 minutes
Serves : 1-2 persons
Cooking time: 25-30 minutes
- Brussels sprouts 500 gms
- Garlic 3 cloves
- Olive oil 5 tbsp
- Chili flakes 1 tsp
- Sumac 1 and ½ tsp
- Salt and pepper
- Pomegranate arils 2tbsp
- Tahini 60 ml
- Water 50-60ml
- Honey 15 ml
- Lemon juice 15 ml
- Lemon zest of 1/2 a lemon
- Heat a little oil on a pan. Add the halved and quartered Brussels sprouts to the pan. Keep tossing the pan occasionally.
- Once the edges are slightly charred, transfer them to a roasting tin/pan. Heat olive oil in a pan and add the chopped garlic.
- Let it sizzle for a while on low heat and add the chili flakes. Add this to the Brussels sprouts with sumac, salt, and pepper. Mix well till they are evenly coated.
- Place in a preheated oven for 15 minutes at 180 degrees, giving a good mix midway.
- In a bowl place all the ingredients for the dressing and use a whisk everything gently till well combined. Drizzle over the salad along with pomegranate arils.