Roasted Vegetables with Pomegranate - Tahini Sauce

By skm1014

This was pretty easy really. Everyone loved it, even a friend whom is not fond of Brussel sprouts!

Ingredients

• 3/4 cup tahini (Middle Eastern sesame paste)
• 2 garlic cloves, crushed or coarsely chopped
• 1/3 to 1/2 cup freshly squeezed lemon juice (from about 3-lemons)
• 1/3 teaspoon salt, more to taste
• 1 cup low-fat plain yogurt
• 2 tablespoons pomegranate molasses
• Corn oil for frying or roasting
• 3 to 4 pounds brussels sprouts, trimmed and halved
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1 cup panko (Japanese bread crumbs)
• Lemon wedges and chopped parsley, for garnish

Details

Servings 12
Preparation time 30mins
Cooking time 60mins
Adapted from nytimes.com

Preparation

Step 1

Make the sauce: In a food processor or blender, combine the tahini, garlic, 1/3 cup lemon juice and 1/3 teaspoon salt. Blend until smooth. Add the yogurt and pomegranate molasses and blend again. Add more salt or lemon juice to taste, then set aside.

Make the sprouts: If frying, pour 1/2 inch corn oil in a deep skillet. Heat until very hot but not smoking. (Test by gently dropping a half sprout into the oil; when oil is ready, sprout will pop loudly and sizzle immediately.) Working in batches to avoid crowding the pan, fry sprouts until browned and crisp but still bright green, 2 to 3 minutes. Remove to paper towels to drain.

If roasting, heat oven to 375°F and place a pan of water on the bottom shelf to prevent sprouts from drying out. Toss sprout halves in about 3 tablespoons corn oil until slick, but not dripping. Spread them out on 2 sheet pans and bake until tender and browned, about 30 minutes.

Meanwhile, make the bread crumbs: in a small skillet, heat olive oil over gentle heat until medium-hot. Add garlic and stir; it will sizzle. Immediately add bread crumbs and stir until toasted and golden brown, about 2 minutes. Stir in salt, then remove to paper towels to drain.

When ready to serve, spread cooked sprouts on a platter. Drizzle with about 1/2 cup sauce and top with bread crumbs. Tuck in lemon wedges around the edges and sprinkle parsley over the top. Serve immediately, passing any extra sauce at the table.