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Toasted Cumin Orange Brussels Sprouts

If you're cooking for one you can cut this recipe in half. It will easily feed up to 4 people.
Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • Two pounds Brussels sprouts before being trimmed

Dressing

  • 1 teaspoon cumin seeds
  • 1/4 cup tahini 55g
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • Juice from 1 orange
  • 2 garlic cloves
  • 1 dried date pit taken out and simmered in water for 10 minutes
  • 1/4 teaspoon salt

To Garnish

  • red pepper flakes
  • raisins
  • chopped almonds

Instructions

  1. Trim off the bottom of all the brussels and discard the outer layer. Place the trimmed brussels in a large bowl and run some water over them to rinse. Discard the water.
  2. Use the slicing attachment of your food processor and slice all of the brussels. This will have to be done in two batches unless you have a huge food processor.
  3. Place the sliced brussels into a large mixing bowl.
  4. You will use the food processor to make the dressing so leave it out and don’t bother washing it yet.
  5. Make the dressing by first toasting the cumin seeds in a dry skillet over low heat for about a minute until they are fragrant but not burnt.
  6. Place the toasted cumin seeds into the food processor along with the tahini, soy sauce, apple cider vinegar, lemon juice, water, orange juice, garlic, date (discard water first) and salt.
  7. Process the ingredients for about a minute, stopping the food processor and scraping down the sides as needed. It’s okay if there are bits of garlic that don’t get totally blended up.
  8. Pour the dressing over the brussels and massage with your clean hands until the dressings is thoroughly incorporated and the brussels have shrunk in bulk.
  9. Heat a large skillet or a wok over medium heat for about a minute and then add the dressing soaked brussels. Cook for about 3 minutes, stirring frequently so they don’t stick to the bottom of the pan.
  10. Serve with red pepper flakes, raisins and chopped almonds.