Name: Roasted Brussels Sprouts and Broccoli with Green Tahini
Ingredients: 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; 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

Instructies

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.

Roasted Brussels Sprouts and Broccoli with Green Tahini