Roasted Brussels Sprouts with Tahini
Method
Roast the Brussels sprouts: Preheat the oven to 220°C. Place the Brussels sprouts and chickpeas on a large baking tray. Toss with olive oil, cumin, smoked paprika, salt and black pepper.
Roast: Arrange the Brussels sprouts cut-side down and roast for 20–25 minutes until deeply caramelized and crisp around the edges. The chickpeas should become lightly crunchy.
Make the tahini dressing: Whisk together the tahini, lemon juice, maple syrup and garlic. Add cold water gradually until smooth and pourable.
Assemble: Transfer the roasted Brussels sprouts and chickpeas to a serving platter. Drizzle generously with the tahini dressing.
Finish: Scatter with pomegranate seeds, pumpkin seeds, parsley and mint. Serve warm.
Vegan option: Naturally vegan — no substitutions needed. High-fibre Brussels sprouts become deeply caramelized and crisp in the oven, while chickpeas add protein and texture. Creamy tahini, tart pomegranate and fresh herbs create a beautiful balance of nutty, sweet, tangy and savoury flavours.
Nutrition Facts
Per serving
