Brussels Sprout and Kale Delight
Brussels sprouts and kale are two of the most popular winter vegetables, and for good reason. They're both packed with nutrients, and they're both delicious. This recipe is a simple way to enjoy these two vegetables together. The Brussels sprouts are roasted until they're tender and slightly crispy, and the kale is wilted but still has some bite. The lemon-tahini dressing adds a bright and tangy flavor that complements the vegetables perfectly.
I first had this dish at a restaurant in New York City. I was immediately impressed by the combination of flavors and textures. The Brussels sprouts were crispy on the outside and tender on the inside, and the kale was wilted but still had some bite. The lemon-tahini dressing was the perfect finishing touch. I knew I had to try to recreate this dish at home. After a few tries, I finally came up with a recipe that I'm really happy with. It's not quite as good as the dish I had at the restaurant, but it's pretty darn close.
Brussels Sprout and Kale Delight Brussels Sprout and Kale Delight Brussels Sprout and Kale Delight Brussels Sprout and Kale Delight
Prep time: 10 | Cook time: 20 | Serves: 2
Ingredients
  • Brussels sprouts, trimmed and halved
  • Kale, chopped
  • Olive oil
  • Lemon juice
  • Tahini
  • Garlic, minced
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss Brussels sprouts and kale with olive oil, salt, and pepper.
  3. Spread on a baking sheet and roast for 15-20 minutes, or until tender and slightly crispy.
  4. In a small bowl, whisk together lemon juice, tahini, garlic, and salt and pepper to taste.
  5. Drizzle dressing over roasted vegetables and toss to coat.
  6. Serve immediately.
Why It Works
  • Roasting the Brussels sprouts brings out their natural sweetness and makes them slightly crispy.
  • Wilting the kale makes it tender but still retains its nutrients.
  • The lemon-tahini dressing adds a bright and tangy flavor that complements the vegetables perfectly.