Roasted Brussels sprouts + Tahini Ranch And Seeds

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Roasted Brussels sprouts + Tahini Ranch And Seeds

Serves 4  | Prep Time: 10 minutes | Cook Time: 10 minutes

I love seedy things and I love Brussels sprouts. Serve with a nice baked or grilled salmon.


For the Brussels

  • 1 pound (450g) Brussels sprouts, trimmed and halved in they are too large
  • Extra virgin olive oil
  • Kosher salt to taste

For the tahini ranch

  • 5g garlic powder
  • 235g really good plain yogurt
  • 60g tahini
  • 20g fresh lemon juice
  • 15g extra-virgin olive oil
  • Kosher salt, freshly ground pepper to taste

For the seeds

Equal parts flax seed, sesame seed, and sunflower seeds (1 teaspoon each for example)


Chef Tips

When cooking Brussels sprouts. Don’t be shy about using lot’s of olive oil.



Grate onion on the large holes of a box grater, catching the pulp and liquid in a medium bowl. Stir in the quinoa and salt. Set aside for 10 minutes. This will soften the quinoa.

Add the lamb,

Step1 (for the Brussels sprouts)

Soak the Brussels sprouts in water for 5 minutes. This will help the Brussels cook faster because of the steam that will generate from the heat. Heat up a cast iron pan and roast in your pan over medium high heat with some extra virgin olive oil. Adjust the heat down to medium once the Brussels started developing good color to finish cooking theme through. Season lightly with salt.

Step 2 (for the tahini ranch)

While the Brussels are cooking. Whisk garlic, yogurt, tahini, lemon juice, and oil in a medium bowl until incorporated and smooth. Season dressing with kosher salt and freshly ground black pepper.

egg, cardamom, allspice, cinnamon, cayenne, and garlic. Mix with your hands until well combined. Set aside in the fridge for about 10 minutes to firm up.


Step 2 (for the lemon tahini sauce)

Meanwhile, combine the tahini, water, olive oil, lemon juice, garlic, parsley, mint and salt to taste in a bowl and whisk until smooth. Can be stored in the fridge for up to a week. Bring to room temperature prior to using. Add a little water if necessary to thin if needed.

Step 3

Line a rimmed sheet pan with parchment. Using your hands form lamb mixture into 2.5oz balls and place on the baking sheet. Flatten the balls into 1/2 inch thick patties.

Step 4

In a 10 or 12 -inch skillet (I like cast iron here) over medium, heat 1 tablespoon of oil until a light whisp of smoke appears. Add enough patties to the skillet so they don’t crowd and cook undisturbed about 3 minutes. Flip and repeat on the other side. Transfer to a plate and repeat.

Step 5

Add the Brussels sprouts to the pan and slowly pan roast in the skillet, stirring occasionally, until tender and golden brown. About 7-8 minutes. Season with salt. Serve along side the kibbeh, herb tahini sauce and lemon. Garnish with some extra herbs if desired.