Brussels Sprouts with Yogurt Dip
Are you looking for a quick starter or side for a party you are hosting? Or something healthy to nibble because you are craving for a snack? Do you want some crunch on your salad leaves? Wait no more, because this recipe of seared Brussels sprouts with a quick dip on the side answers all of these questions!
Some of you may not be excited about Brussels sprouts, and I understand if they aren't your favourite. But moving them completely out of your diet may not be a good idea, unless your dietary restrictions ask you to do so. Brussels sprouts are high in fiber and packed with vitamin C. They are extremely easy to cook and taste amazing with simple tossing or roasting.
The close younger twin of cabbage, Brussels sprouts are believed to have been cultivated in Belgium as early as 1200. And, that's how they were named, "Brussels" sprouts! Cabbage, collards, kale, kohlrabi, broccoli, cauliflower along with Brussels sprouts belong to the Brassica family, the largest vegetable family in the plant kingdom.
How can I make this recipe completely vegan?
The dip in this recipe is made of yogurt, and to make it vegan you can opt for soygurt or yofu. You can make vegan yogurt at home too. It takes only minutes! Put tofu, some cashews and few squeezes of a lemon into a blender, and tada! Your vegan yogurt is ready.
You can then proceed with the instructions for the dip given below and replace the yogurt with your own homemade vegan soygurt!
Can I make tahini at home?
The dip in this recipe involves tahini, a condiment made of toasted sesame seeds. If you don't have ready-made tahini dressing at home, you can easily make it at home too.
You would need hulled sesame seeds to make tahini. Hulled sesame seeds are completely white in colour as their covering has been completely removed.
To make tahini, lightly toast sesame seeds on a pan, and then add them to a blender once cooled. Blend into a crumbly powder and then add extra virgin olive oil (1 tbsp at a time) to make it creamy. You can also add some salt into the tahini. And done! Yes, it's that simple!
For the Brussels sprouts
1 pack of Brussels sprouts (about 300 to 500 grams)
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar (feel free to replace with vinegar of your choice if you find balsamic too strong for your palette)
2 tsp minced or roughly chopped garlic
1 tsp freshly ground black pepper
Salt to taste
For the dip
1 cup of yogurt (use soygurt if making it vegan)
1/2 tsp Dijon mustard
1/2 tsp tahini
1 tsp chives
Salt (if you feel you need some after mixing the above ingredients)
Sear the Brussels sprouts:
In a skillet, heat some olive oil on medium heat and toss in the brussels sprouts.
Mix balsamic vinegar, minced garlic, pepper and salt together in a bowl, and toss into the pan over the searing brussels sprouts.
Sauté and cover the pan. Maintain heat at medium.
Open the pan after five minutes and turn the sprouts to sear on the other side. You can sprinkle some water if you think the Brussels sprouts are burning too much.
Cover again for five minutes and then turn off the heat. Done!
Make the dip:
In a bowl mix five tablespoons of Greek yogurt, half teaspoon Dijon mustard and half teaspoon tahini.
Give a good mix and sprinkle some chives.
Taste and see if you would like to add salt. Note: My homemade tahini usually has salt already in it, so I don't add extra salt in the dip.
Enjoy this quick snack as is or make a meal out of it by adding in some salad leaves and quinoa or any legumes of your choice! Or serve it with scrambled eggs and grilled asparagus!! You can also serve it as a side with a main course meal.