Author: Allie, Hamama Success Team Manager

Prep Time: 15 minutes

Cook Time: 30 minutes

Makes: 4 servings

Crispy Brussels sprouts will change the way you think of the vegetable if you’re on the fence about it. The outer leaves get slightly charred and extra crispy, pairing beautifully with a creamy, citrusy and herby tahini sauce. It’s then topped with aromatic and crunchy nuts, fresh herbs and sweet & peppery fennel microgreens. This is sure to be your favorite Brussels sprouts recipe!

• About 1 lb Brussels sprouts
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 2 small red onions
• 1 bulb of fennel
• olive oil
• 1 tsp sesame seeds
• ¼ cup pistachios or almonds, roughly chopped
• Fennel microgreens

Citrus Tahini Sauce

• ¾ cup Greek yogurt
• 1 heaping tbsp tahini
• 1 clove of garlic
• 1 lemon
• ½ bunch of cilantro, parsley or mint (optional)

1. Preheat the oven to 400ºF. Bring a large pot of salted water to the boil over a medium-high heat. Wash and trim the Brussels sprouts, then add to the pot and parboil for about 3 minutes. Drain in a colander and set aside to dry.
2. Toast the cumin and coriander seeds in a small frying pan over a medium heat for about 3 minutes or until fragrant. Using a pestle and mortar or spice grinder, finely grind the toasted seeds with a pinch of sea salt.
3. Transfer most of the spice mix into a large roasting tray and add in the Brussels sprouts.
4. Peel and slice the onions, then trim and slice the fennel. Add to the roasting tray and add some olive oil to lightly coat.
5. Spread everything in an even (single) layer and cook for 20-25 minutes, until tender and starting to caramelize.
6. Meanwhile, return your frying pan to the heat and toast the sesame seeds for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
7. Make the sauce: Combine the yogurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice. Taste and season well with salt and pepper then spread it evenly over the base of a large serving platter.
8. Spoon the Brussels sprout mixture on top of the sauce,, scraping up the yummy crispy bits in the pan. Sprinkle the ground nuts and seeds over the top. Toss your chopped pistachios or almonds on top.
9. Finely chop the herbs, if using, and sprinkle over the dish. Top with a bunch of fennel microgreens (whole or chopped up). Enjoy immediately.