Roasted Brussels Sprouts in Oriental Style

Ingredients

• 1 kg Brussels sprouts
• Salt
• 7 peppercorns
• 1 tsp black peppercorns
• 60 g walnuts (4 tbsp)
• 2 tbsp olive oil
• nutmeg
• 20 g mint (1 bunch)
• 300 g Greek yogurt
• 30 g tahini (sesame paste; 2 tbsp)
• 1 tbsp Lemon Juice
• 20 g Parsley (1 bunch)
• 1 Pomegranate

Instructions

1. 1.

   Clean the Brussels sprouts, remove outer leaves, wash the buds, cut them in half lengthwise and cook in boiling salted water for about 4 minutes. Drain in a colander and let drain thoroughly. Crush peppercorns and black peppercorns in a mortar. Roughly chop walnuts.

2. 2.

   Heat oil in a pan. Fry Brussels sprouts while turning for 3 minutes over high heat until crisp. Season with the pepper mixture and salt. Sprinkle chopped walnuts and freshly grated nutmeg on top and fry together for another 3–4 minutes.

3. 3.

   Meanwhile, wash mint, pat dry, remove leaves from stems, and roughly chop. Mix yogurt, mint, tahini, and salt; season with lemon juice.

4. 4.

   Wash parsley, pat dry, remove leaves from stems; cut pomegranate in half and loosen seeds. Combine both with the Brussels sprouts and serve with the dip.