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%)
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
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.
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.
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.
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.
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