Brussels Sprouts with Panko

Ingredients for Brussels Sprouts with Panko

• Corn oil for frying

• 1.8kg Brussels sprouts, outer leaves removed, cut in half

• 240ml Thick Tahini Sauce

• 240ml low-fat plain yoghurt

• 2 tablespoons pomegranate molasses

• 2 tablespoons extra-virgin olive oil

• 1/2 teaspoons finely chopped garlic

• 110g panko (Japanese-style breadcrumbs)

• Pinch sea salt

Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.

Meanwhile, whisk together the Thick Tahini Sauce , yoghurt and pomegranate molasses in a medium bowl. Set aside.

In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.

Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.