LCBO Food & Drink Holiday 2022

SIDE NOTES

Sweet, nutty roasted Brussels sprouts are drizzled with a tangy yogurt-tahini dressing and topped with garlicky bread crumbs, which add a wonderfully crisp texture. It’s a simple yet sensational spin on a holiday staple. YOGURT-TAHINI DRESSING 1/4 cup (60 mL) plain Balkan-style yogurt 2 tbsp (30 mL) tahini 3 tbsp (45 mL) extra virgin olive oil 1 tbsp (15 mL) fresh lemon juice Salt to taste 2 lbs (905 g) Brussels sprouts, trimmed, halved lengthwise 4 tbsp (60 mL) extra virgin olive oil, divided Salt and freshly ground pepper to taste 1 tbsp (15 mL) finely minced garlic 1/3 cup (80 mL) seasoned panko bread crumbs Roasted Brussels Sprouts with Yogurt Tahini Dressing & Crispy Crumbs 1. For the yogurt-tahini dressing, whisk all ingredients in a medium bowl. Transfer to an airtight container. Refrigerate up to 5 days. 2. Preheat oven to 425ºF (218ºC). Line a large baking sheet with parchment paper. 3. In a large bowl, toss Brussels sprouts with 2 tbsp (30 mL) oil, salt and pepper. Spread Brussels sprouts evenly on baking sheet, cut sides down. Place baking sheet on bottom rack. Roast until nicely browned and cooked through, 15 to 20 minutes.

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occasionally, until crispy and golden, 3 to 4 minutes. Set aside.

(Move pan to middle rack if they’re browning took quickly.)

FOR EVEN COOKING, TRY TO CHOOSE SPROUTS THAT ARE ROUGHLY THE SAME SIZE.

4. While sprouts are roasting, heat remaining 2 tbsp (30 mL) oil in a medium frying pan over medium heat. Add garlic and cook until translucent, about 1 minute. Add panko. Cook, stirring

5. Transfer Brussels sprouts to a serving platter. Drizzle with dressing and sprinkle with crispy crumbs.

Serves 4 to 6

60 FOOD & DRINK HOLIDAY 2022