Recipe | Roasted Brussels Sprouts, Caramelised Onions + Tahini

— Recipe extracted from SALAD by Two Raw Sisters

This salad uses three of our favourite, most-used winter ingredients.

Brussels sprouts would have to be one of our favourite vegetables, however, a lot of people don’t share this same love… But once you try them roasted with a delicious crispy outside, tossed through pan-fried onion, garlic, pumpkin seeds and a drizzle of tahini, you too will share the same love. This recipe is a great place to start if Brussels sprouts scared you during childhood.

—

If you don’t want to roast the Brussels sprouts you can pan-fry them instead. The secret to a good charred pan-fried sprout is to cook them on high heat and don’t stir! Our method is leave them for 3 minutes so the pan-side down bits get a chance to char up, the stir and repeat 2 to 3 times. This works a treat with any vegetable you’re pan-frying.

—

FIND THE TWO RAW SISTERS’ LATEST COOKBOOKS FOR PURCHASE HERE

RECIPE — Roasted Sprouts, Caramelised Onions + Tahini

—

Serves 4 – 6

Gluten-free | Vegan

INGREDIENTS —

350g Brussels sprouts, halved

2 tbsp oil

Pinches of sea salt

1 red onion, thinly sliced

4 cloves garlic, crushed + roughly chopped

¼ cup pumpkin seeds

Juice of ½ lemon

To Serve

Tahini

Fresh Rocket

—

METHOD —

Preheat the oven to 220C.

Place the Brussels sprouts on a tray and toss with 1 tbsp oil and sea salt. Roast for 10mins, then turn the oven to the grill function and continue cooking for another 3-5 minutes.

Heat the remaining 1 tbsp oil in a pan. Add the red onion, sauté for 3-4 minutes, then add the garlic, pumpkin seeds and a pinch of sea salt. Sauté for another 2-3 minutes until the pumpkin seeds are toasted and onions are nicely caramelised.

Add the roasted sprouts to the pan and cook over a high heat for 30 seconds. Remove from the heat and squeeze over the lemon juice.

To serve, place a good handful of rocket on a platter. Top with the Brussels sprout mixture and drizzle over a generous amount of tahini.  

Leftovers will keep in an airtight container in the fridge for up to 3 days.