Rawia Bishara’s Brussels Sprouts With Tahini Sauce
Updated July 8, 2020
- Total Time
- 1 hour if roasting; 40 minutes if frying
- Rating
- Comments
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Ingredients
- ¾cup tahini (Middle Eastern sesame paste)
- 2garlic cloves, crushed or coarsely chopped
- ⅓ to ½cup freshly squeezed lemon juice (from about 3 lemons)
- ⅓teaspoon salt, more to taste
- 1cup low-fat plain yogurt
- 2tablespoons pomegranate molasses
- Corn oil for frying or roasting
- 3 to 4pounds brussels sprouts, trimmed and halved
- 2tablespoons extra-virgin olive oil
- ½teaspoon minced garlic
- 1cup panko (Japanese bread crumbs)
- Lemon wedges and chopped parsley, for garnish
Nutritional analysis per serving (10 servings)
556 calories; 47 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 23 grams polyunsaturated fat; 28 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 10 grams protein; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sauce: In a food processor or blender, combine the tahini, garlic, ⅓ cup lemon juice and ⅓ teaspoon salt. Blend until smooth. Add the yogurt and pomegranate molasses and blend again. Add more salt or lemon juice to taste, then set aside.
- Step 2
Make the sprouts: If frying, pour ½ inch corn oil in a deep skillet. Heat until very hot but not smoking. (Test by gently dropping a half sprout into the oil; when oil is ready, sprout will pop loudly and sizzle immediately.) Working in batches to avoid crowding the pan, fry sprouts until browned and crisp but still bright green, 2 to 3 minutes. Remove to paper towels to drain.
- Step 3
If roasting, heat oven to 375 degrees and place a pan of water on the bottom shelf to prevent sprouts from drying out. Toss sprout halves in about 3 tablespoons corn oil until slick, but not dripping. Spread them out on 2 sheet pans and bake until tender and browned, about 30 minutes.
- Step 4
Meanwhile, make the bread crumbs: in a small skillet, heat olive oil over gentle heat until medium-hot. Add garlic and stir; it will sizzle. Immediately add bread crumbs and stir until toasted and golden brown, about 2 minutes. Stir in salt, then remove to paper towels to drain.
- Step 5
When ready to serve, spread cooked sprouts on a platter. Drizzle with about ½ cup sauce and top with bread crumbs. Tuck in lemon wedges around the edges and sprinkle parsley over the top. Serve immediately, passing any extra sauce at the table.
Private Notes
Comments
Pomegranate molasses, which is what the recipe calls for, is very different in flavor from maple syrup. Not only is it distinctly sour (albeit with a sweet edge), but it also has a pleasantly bitter note. It tastes kind of horrible, right out of the bottle, but it's magical to cook with.
Roasted broccoli was a good alternative!
Helen: If you're still looking for ideas to use the leftover sauce, it would make cardboard taste delicious! Kidding...it would it is so good...but try it drizzled on roasted sweet potatoes, or as a dip for fresh veg like red bell peppers - radishes - cukes (the kind of veg you'd use in Fattoush), or as dressing for a roasted veg and rice or pasta salad...or just eating it with a spoon works too. Ask me how I know this? :-)
Followed the recipe exactly but somehow messed up the sauce. Think I put too much yogurt? Was too thick and not delicious at all. Would have been better off just drizzling pomegranate molasses onto the roasted brussel sprouts. Will do that next time.
I used soy milk instead of milk yogurt to make it vegan. Wow. Incredible sauce.
This sauce is enchantingly delicious. It was great on bluefish and roasted broccoli. I didn't use the bread crumbs.