HOW DO YOU DO: TAHINI MUSTARD BRUSSELS SPROUTS
1 pint Brussels Sprouts, ends trimmed and halved
1/2 Shallot, diced small
1 thick slice Bacon
1 tbsp. Tahini
1 tsp. Whole Grain Mustard
juice from 1/2 Lemon
2 tbsp. Water
2 tbsp. Olive Oil
Cumin Seed, Sea Salt, Crushed Red Pepper Flakes, and Ground White Pepper, to taste
1. Preheat oven to 350º. On a baking sheet or in a dish, unceremoniously dump the Brussels Sprouts, and give it a little shake to spread them out. Let any individual leaves that fall off R I D E – they get super crispy and amazing. Drizzle with olive oil, and sprinkle with cumin, sea salt, crushed red pepper flakes, and white pepper to taste. Place in the oven and roast for 25 minutes, or until browning and tender.
2. Meanwhile, cook bacon in a skillet to desired crispness, then remove from pan. Toss the shallots in the bacon grease, and cook until fragrant (2-5 minutes). Use a slotted spoon to transfer the shallots to a small bowl.
3. Add tahini, mustard, lemon juice, and water to the shallots bowl, and whisk until combined and smooth. Chop the bacon and add to the mixture.
4. Toss, and serve.
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