This recipe pumps up the brussels sprouts flavor by adding a little tahini sauce and sweet pomegranate molasses. In fact, these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu that filled with nutritious food.
Have This!
- Corn oil for frying
- Four pounds Brussels sprouts
- One cup Thick Tahini Sauce
- One cup low-fat plain yogurt
- Two tablespoons pomegranate molasses
- Two tablespoons extra-virgin olive oil
- Half teaspoon finely chopped garlic
- One cup Panko
- Pinch sea salt
Prepare This!
- Pour corn oil in a large skillet and place over a high heat until hot.
- Fry the Brussels sprouts, turning occasionally until they are browned all over.
- Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
- Whisk together the Thick Tahini Sauce, yogurt and pomegranate molasses in a medium bowl.
- In a small skillet, heat the olive oil over medium-high until hot.
- Add the garlic and sauté until fragrant, about one minute.
- Add the Panko and stir constantly until the crumbs are golden brown, about two minutes.
- Stir in the salt and remove the breadcrumbs from the heat.
- Transfer to a paper towel-lined plate to cool.
- Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the Panko crumbs.