Brussels Sprouts + Lebanon: Roasted Brussels Sprouts with Tahini

Ingredients:

Toum:

• 1 cup (240 ml) garlic cloves
• 2 teaspoons (10 ml) salt
• ¼ cup (60 ml) lemon juice
• ¼ cup (60 ml) ice water
• 3 cups (710 ml) vegetable oil

Roasted Brussels Sprouts with Tahini:

• ¾ cup (180 ml) tahini
• 2 garlic cloves, crushed
• ⅓ cup (80 ml) lemon juice
• Salt
• 1 cup (240 ml) plain yogurt
• 2 tablespoons (30 ml) pomegranate molasses
• Vegetable oil, for roasting
• 2 pounds (907 g) Brussels sprouts, halved
• Sesame seeds, to garnish

Method:

For the Toum:

Combine the garlic and salt in the bowl of a food processor. Pulse in short bursts until the garlic is finely minced, scraping down the sides as needed.

Add the lemon juice and process until smooth.

With the processor running, drizzle the oil in a very thin stream, alternating with a short, thin stream of the ice water, until both have been completely incorporated.

Transfer to a container and refrigerate until needed.

For the Brussels Sprouts:

Preheat the oven to 375 F (190 C)

In a small mixing bowl, combine tahini, garlic, and lemon juice. Season with salt and blend until smooth. Add the yogurt and pomegranate molasses and blend again. Set aside.

Place a shallow pan of water on the bottom rack of the oven to prevent the sprouts from drying out.

Toss the sprouts in a drizzle of oil to coat. Season with salt. Spread out on a sheet tray and roast until tender and browned, about 20-30 minutes.

Transfer the sprouts to a serving tray. Drizzle with the tahini mixture and garnish with sesame seeds. Serve immediately with Toum on the side.