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%)
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.
Serves
6 as a side
Prep
10m
Cooking
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
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.
