Sirve:
6 servings
Pieza:
12" Electric Oil Core Skillet
Contribuido por:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredientes
Descripción de la Receta:
Roasting vegetables stove top in the oil core skillet is so easy. Brussels sprouts get a flavor boost with Moroccan Harissa, a spicy red pepper condiment and tahini dressing. Sprinkle with fresh pomegranate seeds for a bright pop of color and flavor.
Main Ingredients:
1
small
red onion, medium dice
2
lbs
brussels sprouts, trimmed washed, cut large sprouts in 1⁄2 lengthwise
(3/4
kg)
1
tbsp
olive oil
(14
g)
1
tbsp
lemon juice, fresh
(15
g)
1
tsp
cumin, ground
(2
g)
Tahini Sauce
1⁄4
cup
tahini, ground
(40
g)
1⁄4
cup
warm water
(60
ml)
2
tbsp
lemon juice, fresh
(3
g)
1
tbsp
harissa
(16
g)
pinch
natural salt
Optional:
1⁄2
cup
pomegranate seeds
(87
g)
1⁄4
cup
fresh parsley, chopped
(15
g)
Preparación :
- Preheat skillet to 375°F / 190°C degrees.
- Sauté onion and brussels sprouts for 4-6 minutes.
- In a small bowl combine olive oil, lemon juice, salt and cumin.
- Pour lemon juice mixture over Brussels sprouts, stir and cover with lid.
- When Vapo-Valve™ begins to click steadily turn heat down to 180°F / 80°C and cook for 12-15 minutes until Brussels sprouts are tender crisp.
- While Brussels sprouts are cooking combine tahini sauce ingredients in a small bowl and whisk thoroughly to combine.
- To serve drizzle a small amount of tahini sauce over the top and garnish with pomegranate seeds and chopped parsley.
Consejos:
- Omit pomegranate seeds.
- Sprinkle Brussels sprouts with toasted sesame seeds for an added crunch.
Preparación
Consejos
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