Roast Brussels Sprouts with Whipped Tahini, Spicy Tomato Chutney and Crouton Crumbs
Creamy, crunchy, spicy, caramelised. Ticking all the right boxes so far. This dish is a lovely balance of textures and flavours that elevates the humble Brussels sprout to new heights. All the elements can be prepped ahead and then assembled when you are ready to serve. The Brussels take no time to cook. I just love roast Brussels sprouts – crispy and caramelised outsides with soft steamed centres. I like to undercook the onion and chilli in the chutney a bit so it retains a crunch and a freshness - cooked through but not fully softened.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C (400°F), Gas Mark 6. Toss the bread in 1/3rd of the oil. Add to a baking tray and toast in the oven for 10–12 minutes until golden. Blitz to crumbs in a blender, or leave whole or hand cut if you prefer.
Step 2
Meanwhile, add a further 1/3rd of the oil to a medium pan over a medium heat. Add the onion, celery and chillies with a pinch of salt and cook for 5–7 minutes. Add the tomatoes. Half-fill the can with water and add to the pan. Bring to a simmer and bubble away for 15 minutes until thickened. It still wants to be loose but not watery. Add the honey and check if it needs more salt. Set aside.
Step 3
Increase the oven temperature to 220°C (425°F), Gas Mark 7. Using the same tray as the croutons, brush out any remaining crumbs and add the brussels with remaining oil and a good pinch of salt. Roast for 12 minutes. You want to roast them quickly, getting colour on the outside and cooking through without going overly soft in the middle. If they need a bit more, keep them in a minute or two longer. Feel free to give the tray a shake once or twice to aid them in cooking evenly.
Step 4
Meanwhile, mix the lemon juice with the tahini and trickle in a few tablespoons of cold water. Keep working it with a whisk and adding water until you get a smooth consistency which holds its shape. If it gets too loose, just add a spoon or two of tahini and combine it to help firm up the mix.
Step 5
Spoon the tahini mixture onto plates or a serving dish, followed by the Brussels sprouts. Then dot around the tomato chutney. You may not need it all, see how you go. Finish with the crouton crumbs and a drizzle of oil.
- Ingredients
- Based on 4 servings
-
400g Canned Plum Tomatoes 1x Sainsbury's Italian Plum Tomatoes 400g -
150g Bread, toasted and blitz to crumbs 1x Sainsbury's Soft Medium Sliced White Bread 800g -
1 Celery Stick, diced 1x Sainsbury's Celery -
100 ml Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 Lemon, juiced 1x Sainsbury's Lemons -
400g Brussels Sprouts 1x Sainsbury's Brussels Sprouts 500g -
2 Red Chillies, deseeded and chopped 1x Sainsbury's Red Chillies 65g -
1 Onion, diced 1x Sainsbury's Onions Loose -
40g Honey 1x Stamford Street Co. Clear Honey 340g -
150g Tahini 1x Sainsbury's Tahini, Inspired to Cook 300g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g