Brussels Sprouts with Pomegranates and Tahini
Healthy, because
Even smarter
it combines nutrient-dense ingredients like Brussels sprouts, which are rich in fiber, vitamins (especially vitamin C and K), and antioxidants. The tahini provides healthy fats from sesame seeds, while the yogurt adds probiotics and protein. Pomegranate seeds contribute additional antioxidants, and the hazelnuts offer heart-healthy fats and vitamins. The use of olive oil and lemon juice for seasoning keeps the dish light and flavorful without excessive calories, making it a balanced and nourishing option.
To make this recipe even healthier, you could reduce the amount of tahini and yogurt to lower the fat content, or use a low-fat yogurt alternative. Additionally, replacing the olive oil with a smaller amount of a heart-healthy oil like avocado oil could reduce calories while maintaining the dish’s richness. Adding more vegetables, such as roasted carrots or sweet potatoes, would increase the fiber and vitamin content, further boosting its nutritional profile. Finally, using unsweetened yogurt or omitting the added salt could make it even more heart-healthy.
Ingredients
- Ingredients
- 1 lb Brussels sprouts
- 1 Tbsp olive oil
- 2 Tbsps White balsamic vinegar
- 1 pinch Whole cumin seeds
- 3 Tbsps Tahini
- 3 Tbsps water
- 3 Tbsps Yogurt
- 2 Tbsps lemon juice
- 1 pinch Ground Cumin
- ½ pomegranate (Seeds)
- ¾ oz Hazelnuts
- 8 stalks Chives
Preparation steps
Wash and trim the Brussels sprouts, then cut them in half. Season with salt, pepper, olive oil, and cumin seeds. Cook in an AirFryer at 360°F (180°C) for 20–25 minutes, until golden brown.
In a bowl, combine tahini, yogurt, water, and lemon juice. Stir well and season with ground cumin, salt, and pepper to taste.
Spread the tahini cream on a plate, top with the roasted Brussels sprouts, and garnish with pomegranate seeds, hazelnuts, and chives. Enjoy!
