Creamy Baked Brussels Sprouts

Brussels Sprouts are high in folate, Vitamin C and K.
Brussels Sprouts are high in folate, Vitamin C and K.

Ontario Brussels Sprouts are out at the farmers’ markets.  I’m looking forward to cooking this recipe, once the heatwaves are over and my oven is back in action.

The tahini, hazelnuts and nutritional yeast give, an already nutrient dense vegetable, added protein and calcium. Plus I love its creamy texture and delicious flavour.

Ingredients

2lbs of steamed Ontario Brussels Sprouts chopped in half
2 tablespoons of sesame paste (tahini)
1-2 lemons (for one cup of lemon juice)
1 tablespoon of nutritional yeast (or Parmesan cheese if you don’t mind dairy)
salt and pepper

Tahini

There are two ways to make the tahini sauce, you can add all the ingredients to a blender (sesame paste, lemon) and be done with it.  The blender version sometimes makes it too watery. For a guaranteed smoother texture.  Squeeze 1-2 lemons for a cup of lemon juice.  Fill a measuring cup with water. Put the two tablespoons of sesame paste in a bowl, add the lemon juice and mix slowly to thin out the paste. When you get an even sauce like consistency, you can stop. If you want it with less lemon flavour add more water. Finally add salt and pepper to taste.

Brussels Sprouts

Chop in half and steam Brussels sprout for 6 minutes.  Once the Brussels Sprouts are ready, place them in baking pan. Sprinkle with Nutritional Yeast.  Pour a good even layer of tahini sauce and bake for 20 minutes at 400F. Sprinkle the chopped hazelnuts (or pine nuts) and roast another 5 minutes.  Serve warm.