Baked Brussels sprouts

27.2K

To some, this may sound crazy, but I am a fan of Brussels sprouts! Not the traumatic ones from our childhood canteen, eh! But the home-cooked ones. I love them no matter how they are cooked. I start with baked cabbage, served with a delicious little tahini sauce. Simple efficient and good!

CHOUX DE BRUXELLES AU FOUR : 

Recipe for 4 people:

• 1 kg of brussels sprouts
• olive oil
• salt, pepper, paprika, chilli, sesame

Tahini sauce :

• 135g of tahini (sesame paste)
• 15g of white vinegar
• 10g of balsamic vinegar
• 20g honey or agave syrup
• 15ml olive oil
• 100ml of water
• 1 clove of garlic
• salt pepper

Instructions : 

Start by rinsing the Brussels sprouts.

Cut the base a little and remove the damaged leaves. You will have newborns!

 

Cut them in half.

Place them on a baking sheet.

Sprinkle with olive oil, salt and pepper to taste. I also add a little paprika and chilli.

Bake for 30 minutes at 180°C on a convection oven.

Meanwhile, make the sauce. Mix all ingredients together.

Add one peeled garlic clove, pressed with a garlic press.

Add salt and pepper to taste and, if you have any, a little sesame seeds. But also spice it up a bit!

Taste and adjust to your taste!

Serve the cabbage with the sauce.