Miso and tahini sprouts

Try amping up the flavour of Brussels sprouts with this vegan recipe. Served with creamy avocado and a miso and tahini dressing, this recipe ensure sprouts are for all-year-round, not just for Christmas!

For more vegan recipe inspiration, why not book on our Let's cook: Vegan class at the Gordon Ramsay Academy in Woking.

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Serves 2-4

Vegetarian

Vegan

Gluten-free

Dairy-free

Ingredients

For the sprouts:

100g almonds (skin-on)
1 tbsp olive oil
400g Brussels sprouts, trimmed and halved

For the avocado:

1 avocado
Juice of ½ lime
½ tsp garlic powder or granules (optional)
¼ tsp sea salt

For the dressing:

3 tbsp olive oil
1 tbsp cider vinegar
Juice of ½ lime (or lemon)
1 tsp miso paste (white, red or brown)
1 tsp tahini
½ tsp sesame oil
¼ tsp fine salt

Cooking instructions

Preheat the oven to 220°C/200°C/Gas 7. Spread the almonds out over a baking tray and roast for 5 minutes or until lightly browned and toasted. Set aside to cool.
For the avocado, halve and scoop out the flesh into a small food processor, squeeze in the lime juice and add the garlic powder and salt. Whizz everything together to make a smooth purée and set aside. (If you don’t have a food processor, you can mash everything together by hand to make a chunky sauce!)
Whisk together all the dressing ingredients in a small bowl or jug.
Now you’re ready to cook the sprouts. Add the oil to a large frying pan or small wok over a high heat. Arrange the sprouts in the hot pan with the cut sides facing down so they cook and char in the hot oil.
After 2-3 minutes then they are turning golden and crispy, flip them over and cook for another 2-3 minutes until hot all the way through but not completely soft.
Toss through half the almonds and all the dressing then serve with the remaining almonds and avocado to spoon on top.

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