Tahini and Pomegranate Brussels Sprouts
Ingredients
- 600 g Brussels sprouts
- 3 shallots (diced)
- 1/4 cup olive oil
- 1 tsp Aleppo pepper
- 2 tbsp tahini
- 2 tbsp pomegranate molasses
- 2 tsp garlic powder
- 1 tsp salt
- 1½ tsp pul biber (aleppo pepper)
- handful of coriander (chopped)
- 1 branch thyme
Instructions
- 1
First, start by cutting the ends of your brussels sprouts, clean the outer layer really well and chop it in half. Place them onto a lined baking sheet.
- 2
After that, add chopped shallots, tahini, garlic powder, salt, pul biber (Aleppo pepper), and a branch of thyme.
- 3
Next, throw all of the ingredients onto the tray and massage everything really well with tahini, olive oil, pomegranate molasses, and spices. Pull the leaves of the rosemary from the stocks and add them to the tray.
- 4
Lay your ingredients flat and bake for 30 minutes at 170 degrees. Once baked, it doesn’t necessarily need to be crispy, just well-cooked.
- 5
Finally, bring it out and serve it on a dish. Garnish with pomegranate seeds, chopped coriander and enjoy!
- 2