Is your dinner table in need of something new and exciting with a special Middle Eastern twist? Then, this Tahini and Pomegranate Brussels sprouts is your way to go!
There is no doubt that you will impress everyone at your dinner table with this recipe! Your family will definitely ask for these Brussels Sprouts to be made more often, and to prove just how delicious they really are, my sister absolutely loved it, and shes a food expert!
Ready to dig in?
Why You Must Try it Now
It is a very impressive dish that you can add to your Christmas table.
This recipe is a must. The taste is very rich, the pomegranate molasses and tahini complement each other well and they bring out the flavor of the brussels sprouts.
The Brussels sprouts are cooked to perfection!.
Brussels sprouts are seasonal, so if you want to enjoy the authentic taste, use fresh ones.
There are many recipes out there in regards to brussels sprouts, but not many have my special twist! This is how I personally like to enjoy it.
I wanted to turn brussels sprouts Middle Eastern, that’s why I have used some of the boldest ingredients that are particularly enjoyed in the Middle East like pomegranate molasses, pomegranate seeds, coriander, and tahini.
What is Tahini?
Tahini is basically sesame seeds made into a paste. It is very popular in the Middle East and is usually used to make sauces and salad dressings. It is enjoyed with so many recipes like this Tahini Walnut Aubergine Dip with Crispy Butter Beans and 4 Ingredient Tahini Pistachio Date Bars.
Pro Tips
Serve your Tahini and pomegranate brussels sprouts with a filling roast dinner.
Make sure to use good quality pomegranate molasses, tahini, and olive oil for best results.
Cook brussels sprouts until tender. If overcooked, they will be bitter and mushy.
The best oven-roasted Brussels sprouts
Frequently Asked Questions
Can I use frozen Brussels sprouts to make this recipe?
Since Brussels sprouts are seasonal, frozen ones will be your only option when they’re off season.
When is the best time to enjoy fresh brussels sprouts?
You can find the best brussels sprouts between late fall, and early winter.
How to store brussels sprouts?
Store unwashed brussels sprouts in a ziplock bag. They should last a couple of weeks but it is recommended to use them as soon as possible.
Ingredients
- Brussels sprouts
- Shallots
- Olive oil
- Pul Biber (Aleppo pepper)
- Tahini
- Pomegranate molasses
- Garlic powder
- Salt
- Coriander
Step by Step
First, start by cutting the ends of your brussels sprouts, clean the outer layer really well and chop it in half. Place them onto a lined baking sheet.
After that, add chopped shallots, tahini, garlic powder, salt, pul biber (Aleppo pepper), and a branch of thyme.
Next, throw all of the ingredients onto the tray and massage everything really well with tahini, olive oil, pomegranate molasses, and spices. Pull the leaves of the rosemary from the stocks and add them to the tray.
Lay your ingredients flat and bake for 30 minutes at 170 degrees. Once baked, it doesn’t necessarily need to be crispy, just well-cooked.
Finally, bring it out and serve it on a dish. Garnish with pomegranate seeds, chopped coriander and enjoy!
If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.
And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you 🙂
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Tahini and Pomegranate Brussels Sprouts
Ingredients
Instructions
-
First, start by cutting the ends of your brussels sprouts, clean the outer layer really well and chop it in half. Place them onto a lined baking sheet.
-
After that, add chopped shallots, tahini, garlic powder, salt, pul biber (Aleppo pepper), and a branch of thyme.
-
Next, throw all of the ingredients onto the tray and massage everything really well with tahini, olive oil, pomegranate molasses, and spices. Pull the leaves of the rosemary from the stocks and add them to the tray.
-
Lay your ingredients flat and bake for 30 minutes at 170 degrees. Once baked, it doesn’t necessarily need to be crispy, just well-cooked.
-
Finally, bring it out and serve it on a dish. Garnish with pomegranate seeds, chopped coriander and enjoy!
delicious! great combination of the sprouts and pomegranate. I paired it with prawns and chorizo.
Sounds absolutely delicious, sounds like a feast!