BRUSSELS SPROUTS MEDLEY WITH TAHINI DRIZZLE
Is there a food that you now love, but hated as a child? Or a food that you recently dared to try and it now stands as one of your favourite foods? I have many.
The first time I tried Brussels sprouts I was a young adult. I had heard rumours about them - about how they taste like dirt and make you bloated and gassy - that was enough to turn me away at a young age. There was also not much use for them in my family's kitchen as I have yet to see a Portuguese or Italian dish that features Brussels sprouts. But, I tried them out of curiosity one day (roasted them) and fell in love. They remain one of my favourite foods and I consume them quite often during Fall and Winter.
Just for fun, I'll share another - I didn't try onions until I was a teenager. My dad, who will eat the grossest things you can imagine, was always very childish when it came to onions. He refused to eat the entire meal if he discovered onions were in it because even if he picked them out, the flavour would still be there. To this day, I'm not even certain whether he's actually tried one. Because of this, growing up I acted the same way - any time there was a dish with onions, I would snub my nose. My grandpa on the other hand would eat them raw, just like biting into an apple. So one day, I tried them cooked. Another day I tried them raw. And today, they are one of my favourite foods that I eat nonstop year-round.
An open mind leads to a world of new things!
BRUSSELS SPROUTS MEDLEY WITH TAHINI DRESSING
(Serves 2 as a main, or 4 as a side)
Print recipe HERE.
- about 20 large Brussels sprouts, trimmed and halved
- 1 small can chickpeas, drained and rinsed
- 1 small can diced tomatoes
- 1/2 cup frozen peas
- 2 tbsp. oil-packed sun-dried tomatoes
- 1 tbsp. extra-virgin olive oil
- 1-2 tbsp. Simply Natural organic goddess dressing (or any homemade version)
- sea salt & freshly ground black pepper
- Preheat oven to 425°F.
- In a small bowl, toss together Brussels sprouts and olive oil. Season with salt and pepper. Transfer to baking sheet and roast about 15 minutes.
- While the Brussels sprouts are in the oven, warm the remaining ingredients (except the tahini dressing) over medium heat in a large frying pan. Remove from heat once peas are cooked.
- Toss the Brussels sprouts and chickpea mixture together in a large bowl. Season with salt and pepper (if needed) and drizzle with tahini dressing before serving.