Brussels sprouts and kale with tahini dressing

These tasty brussels sprouts are the perfect vegetarian side for you next get-together. Let the slow cooker work its magic, then drizzle with a tangy tahini dressing to serve.

6 as a side

10m

3h

Ingredients

  • 400g brussels sprouts, trimmed, halved
  • 400g can chickpeas, rinsed, drained
  • 25g dried cranberries
  • 1 tsp cumin seeds
  • 1 tsp dried thyme
  • Olive oil, to drizzle
  • 75g kale, chopped
  • 1 tbs tahini
  • 1 tbs maple syrup
  • 1 lemon, zested, juiced
  • 2 tbs olive oil, extra
  • 25g pepitas (pumpkin seeds)

Method

STEP 1

Place the brussels sprout in a slow cooker with the chickpeas, cranberries, cumin seeds and thyme. Drizzle with a little oil and season. Cover and cook for 2-3 hours on high (or 4-5 hours on low) or until the vegetables are just tender. Add the kale and stir until wilted.

STEP 2

Whisk the tahini, maple syrup, lemon zest, lemon juice, extra oil and 2 tbs water in a bowl until smooth, adding a little extra water if necessary. Season.

STEP 3

Transfer the brussels sprout mixture to a serving platter. Drizzle over tahini mixture and sprinkle with pepitas.

In the oven: If you don’t have a slow cooker, bake the brussels sprout mixture in a roasting pan, covered, at 160°C for 1 hour or until tender.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Soy-free
Wheat-free
Vegan
Vegetarian

Nutrition Information

Per Serve

Energy: 955kJ/228 Cals (11%)

Protein: 8g (16%)

Fat: 13g (19%)

Sat fat: 2g (8%)

Carb: 15g (5%)

Sugar: 8g (9%)

Fibre: 8g (27%)

Sodium: 180mg (9%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.