If you follow me on Twitter, you may have noticed that I live in airports.
Last night I camped out in the St. Louis airport (side note: poor Cardinals 🙁 ). I almost made the 5p flight. I was the last one in when they closed the walkway door… seems like a sure thing, right? Nope. They made me walk right back out because they’d missed a scan and there were no more seats. WTF?!
I had to wait another 2 hours for the next flight and didn’t get home until almost 11p. Most of the time travel doesn’t bother me, and most of the time I love Delta… but it has been a long week and it’s super disappointing when you think you’ve made the flight.
All this to say it’s not going to be a wordy post day (this may be a relief after this marathon post). I do have a fantastic recipe though!!
Brussel sprouts are one of the (many) things I eat now that I would have never dreamed of putting in my mouth growing up.
To say that I was a picky eater would be an understatement.
This dish would have my former self kicking me in the shins because I made a big batch of brussels
and then I licked my plate. (The only way I’d eat veggies as a kid? Raw and swimming in ranch dressing.)
I wouldn’t have eaten anything on this plate just 15 years ago: roasted tomatoes, lentils with fava beans (minus the liver and nice Chianti), and brussels with tahini sauce.
15 years later, I can assure you that these items are all absolutely delicious. Look Mom, I’m all grown up!
The savory lemon-tahini sauce is perfect with the slightly sweet caramelized brussels. A little paprika kick on the end and my taste buds are in heaven.
In conclusion, trust a former picky eater (that only adds credibility, right?) and try the brussels. If you don’t like them, you can always add more sauce. 😉
Roasted Brussel Sprouts with Tahini Sauce
- 1.5 C brussel sprouts, washed and halved
- 1/2 tsp olive oil
- Splash of apple cider vinegar
- 1 clove of garlic, pressed
- 2 T roasted tahini
- Juice of 1/4 large lemon
- 2 T water, or more until desired consistency is reached
- 1 T fresh parsley
- 1/4 tsp paprika
- S+P, dash of salt to taste
For the Brussels:
Preheat oven to 400 degrees.
Place the sprouts cut side down in a oven-proof pan with olive oil over medium heat. Allow to cook until they begin to caramelize and turn golden brown. Once browned, move pan to oven and continue to cook until the sprouts are just tender (~7-8 mins, depending on size). Remove from oven and pour a splash of apple cider vinegar (or any vinegar) in pan to deglaze.
For the Tahini Sauce:
Mix together tahini, garlic, lemon juice. Add water slowly, adjusting to reach desired thickness. Add parsley, paprika, salt, and pepper to taste.
Drizzle brussels with dressing, sprinkle with a bit more paprika, and serve. If in public, do not lick your plate.
Makes 2 servings.
I just got the new iPhone iOS system. It rocks.
If you have an iPhone, have you downloaded it yet? What do you think?
What do you love now that you wouldn’t touch as a kid?