Easy Vegan Christmas by Beskow Katy;

Author:Beskow, Katy; [Katy Beskow]
Language: eng
Format: epub
Publisher: Quadrille Publishing, Limited
Published: 2023-05-30T00:00:00+00:00

Roasted harissa sprouts with dukkah

Add some serious flavour and spice to your Christmas dinner table with these harissa-roasted sprouts, with a crunchy and aromatic dukkah topping. Even the most dedicated sprout-hater will love this twist!

Serves 4

300g (10oz) Brussels sprouts, tough stems trimmed, halved

1 generous tbsp olive oil

2 rounded tbsp harissa

For the dukkah

50g (⅓ cup) blanched hazelnuts

3 tbsp sesame seeds

2 tsp cumin seeds

2 tsp fennel seeds

2 tsp coriander seeds

generous pinch of sea salt

❶ To make the dukkah, preheat the oven to 180°C/350°F/gas mark 4. Place the hazelnuts, sesame seeds, cumin seeds, fennel seeds and coriander seeds onto a roasting tray, then roast for 8–10 minutes until golden and there is a toasted fragrance.

❷ Remove the tray from the oven and spoon into a food processor. Pulse until everything is finely chopped, but not smooth. Stir in the sea salt, then set aside.

❸ Increase the oven temperature to 200°C/400°F/gas mark 6 ready for roasting the sprouts. Lay the spouts onto one large (or two smaller) roasting trays, with half cut side down, and half cut side up.

❹ Combine the oil and harissa in a small bowl. Use a pastry brush to liberally brush the mix over the sprouts, then drizzle any remaining over the top.

❺ Roast in the oven for 25–30 minutes until the sprouts are tender and caramelized. Remove from the oven and scatter generously with dukkah before serving the sprouts hot.

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