Roasted Brussels Sprouts with Sunflower Cream

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

If you’re watching your carbs intake and have no problem with sulfur, which can cause bloating and gas, then brussels sprouts are for you as they are loaded with fiber, vitamin C and are low in carbs. I have thredded them onto skewers but you could do them without the skewer if you wanted them as a festive side. You don't need sunflower seed cream to serve those roasted Brussels sprouts, but it's so nutty, healthful and delicious on anything!

 

Sunflower Cream	Brussels sprouts
150 g Raw sunflower seeds, soaked for 30 minutes in hot water 120 ml Water 60 ml Extra-virgin olive oil Juice of 1 large lemon 2 Garlic cloves, peeled 1/2-3/4 tsp Sea salt 1/3 tsp White pepper powder	600 g Brussels sprouts, washed and trimmed 5 tbsp Chicken schmaltz, melted (or olive oil) 1 tsp Pul biber Sea salt and freshly milled black pepper 1 tbsp Sunflower seeds, toasted 1 tbsp Chopped parsley

1. Soak the sunflower seeds in hot water for 30 minutes. Drain. Place them in your blender, add in water, olive oil, lemon juice, garlic, salt and pepper. Blend until smooth.
2. Toss trimmed brussels sprouts with melted chicken schmaltz or olive oil, pul biber, salt and pepper. Skew 5-6 brussels sprouts on each metal skewer, making sure sprouts are touching. If you are using bamboo skewers, then soak them in water while washing and trimming brussel sprouts.
3. Preheat the oven to 180C/350F. Roast the skewers for 25-30 minutes until caramelized and tender. You can also make these in a grill pan.
4. Spread the prepared sunflower seed puree on a serving plate, pile on brussels sprouts skewers and drizzle with chicken schmaltz from the pan. Sprinkle with chopped parsley and toasted sunflower.

© 2024 | http://angiesrecipes.blogspot.com