This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Savory...that's a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that's the best."
This was inspired by a side dish that I had recently and it is absolutely delicious. The slight bitterness of the brussels sprouts is balanced by the sweet honey and savory tahini. Combine that with just a bit of spice and you have the perfect side dish.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 4 | Serving size =about 1 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers, hot or cold.
|1 Tbsp||olive oil|
|1 lb||Brussels sprouts (sliced in half lengthwise)|
|1/8 tsp||cayenne pepper|
|1/4 tsp||ground cumin|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot remove the pan and add the olive oil to the skillet. Add the brussels sprouts, toss well to coat with oil and return the pan to the oven.
Roast the brussels sprouts for 30 minutes. Toss about every 7 minutes.
While the brussels sprouts are roasting mix the tahini, honey, cayenne, cumin, paprika, salt and pepper together in a small bowl until well blended.
When the brussels sprouts are done roasting remove the pan from the oven.
Using a rubber spatula, add the tahini sauce to the brussles sprouts in the skillet.
Fold the sauce together with the brussels sprouts until well coated.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 129||Calories from Fat 69|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 13g||5%|
|Dietary Fiber 5g||19%|
|Vitamin A 17%||Vitamin C 160%|
|Calcium 7%||Iron 12%|
|Vitamin K 203 mcg||Potassium 477 mg|
|Magnesium 33 mg|