Brussel sprouts are one of my favorite vegetables, and I could eat them by the kilo. Brussel sprouts are usually roasted, and often with bacon. I wanted to do something different with them, something that maintained their festive feel, but also embodied a bit of the flavors from our part of the world, the Middle East- where Brussel sprouts are not a native part of the cuisine, but hommus is. It wasn’t long before I whipped up this Roasted Brussel Sprouts and Pomegranate Salad with a rich and creamy tahini dressing.

In addition to tying together unconventional flavors that truly tasted like a match made in heaven, the beauty of this dish is that it’s one you can make ahead, and it can be served and enjoyed both hot and cold. The rich tahini dressing is slightly sweetened by maple syrup and freshened with lime; and together, the creaminess marries together the earthy Brussel sprouts with the vibrant pomegranate- each aril of which brings about a burst of freshness and an addictive flavor profile quite unparalleled!

You can roast your Brussel sprouts in an oven, the conventional way, or, if you like to look for shortcuts and healthier alternatives like me, you can use the De’Longhi MultiFry.

Why I love using the De’Longhi MultiFry for roasting my vegetables, is because it allows me to achieve the same flavors with negligible amounts of oil, and it allows me to use the oven for other things when I’m strapped for time and trying to multitask. The paddle attachment also ensures that all sides get evenly cooked, and you don’t have to toss and mix manually halfway through the roasting.

Here’s how easy it is to make this Brussel sprouts and Pomegranate Salad at home:

Ingredients:

• Brussel sprouts, 500 grams
• Pomegranate, 1 cup
• Olive oil, 2 tbs, and 1 Tbs
• Zest and juice one one large lime (about 2 Tbs)
• Maple syrup, 1 Tbs
• Tahini paste, 1 Tbs
• Salt and pepper to taste.

Method:

1. Properly rinse and dry the Brussel sprouts.
2. Cut off the bottoms of the Brussel sprouts, and cut them into halves or quarters (depending on size) if roasting in the De’Longhi MultiFry.
3. Dump the Brussel sprouts in the De’Longhi MultiFry (make sure the paddle attachment is inserted), sprinkle with some salt and pepper, and drizzle on 2 Tbs olive oil.
4. Set the MultiFry on Power Level 3, bottom heating only, for 7 minutes. Repeat for another 7 minutes, but increase the Power Level to 4. This is because you want to get a bit of char on them but not burn them.
5. In the meantime, whisk together the tahini,
6. Empty the roasted Brussel sprouts into serving bowl. Top with pomegranate seeds and dressing. Toss and serve, or pop in the fridge and serve the next day.

Do leave a comment below to let me know if you try out this recipe for Roasted Brussel Sprouts and Pomegranate Salad, and make sure to add it to your festive dinner menu!