Green Tahini Glory
Roasted Brussels Sprouts and Broccoli
Equipment
Ingredients
Total Time: 40 minutes / Yields: 4 servings
For the Roasted Vegetables:
- 9½ ounces broccoli cut into florets
- 9½ ounces baby Brussels sprouts trimmed and outer leaves removed
- 7½ ounces kale stems removed and torn into smaller pieces
- 2 tbsp olive oil
- 2 tbsp honey
- Cooking spray
- 2 cloves garlic thinly sliced
- 2½ ounces prosciutto thinly sliced
- ¼ cup roasted chopped almonds
For the Green Tahini:
- 2 tbsp tahini see tip on page 92
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- ¼ cup baby spinach leaves
- Salt and pepper to taste
Instructions
For the Roasted Vegetables:
- Preheat a 5- or 6-quart air fryer to 400°F for 3 minutes.
- In a medium bowl, combine olive oil and honey.
- Add the broccoli and Brussels sprouts to the bowl and toss well to coat.
- Season with salt and pepper.
- Carefully pull out the air-fryer pan and basket, then place the broccoli and Brussels sprouts in the basket.
- Slide the pan and basket back into the appliance.
- Keep the temperature set at 400°F and set the timer for 8 minutes.
- Cook, stirring halfway through the cooking time, or until the vegetables are beginning to crisp at the edges.
- Place the kale leaves in the basket and spray them with cooking spray.
- Set the timer for 4 minutes and leave to cook.
- Place the garlic and prosciutto on top of the vegetables.
- Set the timer for 5 minutes and cook until the prosciutto is crisp.
For the Green Tahini:
- In a food processor, combine the tahini, lemon juice, extra virgin olive oil, and baby spinach leaves.
- Process until smooth.
- Add a little more water if necessary to achieve a drizzling consistency.
- Season with salt and pepper.
Assembly:
- Serve the roasted Brussels sprouts, broccoli, and kale mixture with crumbled prosciutto, drizzled with Green Tahini, and topped with chopped roasted almonds.