Simple snack or side dish recipe for Crispy Brussel Sprouts with a cumin-tahini dipping sauce
20 whole Brussels sprouts, cut into halves or quarters
3 tbsp virgin organic coconut oil, melted
1 tsp Himalayan pink rock salt
1/2 tsp chilli flakes – optional
1 tsp cumin
Cumin-Tahini Dipping Sauce:
2 tbsp tahini
1 tbsp Dijon mustard
1/2 tsp lemon juice
1/2 tsp maple syrup
1/2 tsp cumin spice
1/4 cup filtered warm water
Preheat oven to 180 degrees.
In a large bowl, mix together Brussel sprouts, coconut oil, salt and cumin spice. Use hands to ensure sprouts are thoroughly coated.
Spread out on a large baking tray
To make dipping sauce, combine all ingredients in a bowl and stir until smooth.
Roast for 20-25 minutes, turning halfway, until tender and caramelised around edges.
Remove the sprouts oven and serve warm or at room temperature, with the dipping sauce.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.