Brussels sprouts on a bed of cashew tahina sauce

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Middle East




Cooking time


Total time



Brussels sprouts actually need very little to be delicious. But still, it’s nice to give a beautiful stage to this vegetable. And they get that in this dish. Truly so. Almost wanting to eat them with your hands.


  • 750 gram cleaned sprouts

  • 200 gram raw cashew nuts

  • 150 ml tahina

  • 2 lemons for their juice

  • 3 cloves garlic

  • some radishes, alfalfa and cress

  • salt and pepper

  • sunflower oil

Cooking time

  • Start by making your cashew tahina sauce. Place the nuts, tahina, garlic cloves and lemon juice in a food processor. Let it run for a while. Then add 200 ml of sunflower oil little by little. It should become a velvety soft substance. It probably isn’t yet at this point. Then add water little by little and salt to taste. Continue until the sauce is light in color, velvety smooth and flavoursome. You can also squeeze an extra lemon if you think it tastes better.
  • You can fry the Brussels sprouts alternately in some sunflower oil. Do this on medium heat. They should be baked a bit, not too much, but a little. Bake them alternately for about 5 minutes.
  • Serve the Brussels sprouts on the bed of the sauce and garnish with the radish, alfalfa and cress.

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