Name: Brussels Sprouts with Coconut, Pomegranate and Orange Zest
Total time: 30 min
Yield: Serves: 4 as a side
Ingredients: 1 tablespoon lemon juice; a handful of flat leaf parsley leaves, chopped, plus extra to serve; 1 garlic clove, crushed; 1 teaspoon lemon juice; 125 g/4½ oz/½ cup coconut yogurt; ¼ teaspoon agave syrup; 1 small garlic clove, crushed; 1 tablespoon roughly chopped mint leaves; 1 tablespoon tamari; 1 teaspoon sumac; 300 g/10½ oz Brussels sprouts, washed, trimmed and halved; salt and pepper; 120 g/4¼ oz/1 cup pecans; 2 teaspoons light tahini; a pinch of cayenne pepper; 2 tablespoons maple syrup; 1 teaspoon olive oil; ½ teaspoon orange zest; 2 tablespoons pomegranate seeds; 1 tablespoon olive oil

Preparation info

Serves:
4
as a side

Difficulty
Easy
Ready in
30 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

Learning what grows in season has been a great way for me to connect to the cycles of nature and to connect to myself more deeply. My grandma often tells me that nature gifts exactly what we need at exactly the right time. Some plants come into season as medicine and some to give us a boost in vitamins. Brussels sprouts grow as winter approaches and these little baby cabbages have a good dose of vitamin C, keeping our immune systems healthy in the colder months. Nature always gives us what