Roasted Brussels Sprouts and Fennel With Tahini Cream - Women's Health

Roasted Brussels Sprouts and Fennel With Tahini Cream

This delicious recipe from Alexx Stuart, founder of the Low Tox Life movement, is all about creating a healthier you and environment.

A planet friendly feast: These recipes help you shift from a processed, packet-food heavy trolley to a produce-heavy one. It’s a big step towards a regenerative diet and cutting emissions. See more from the Low Tox Life‘s collection here.


– ¼ cup (60 ml) filtered water

– 600g brussels sprouts, halved lengthways

– 1 large red onion, cut in half then wedges

– 3 fennel bulbs, tough outer layer removed, cut into 1cm slices

– ¼ cup (60 ml) extra virgin olive oil

– 1 small handful mint, chopped

– 1 small handful parsley, chopped

– 4 spring onions, green part only, thinly sliced

Tahini, macadamia & lemon cream

– 100g tahini

– ¼ cup (60ml) extra virgin olive oil

– ¼ cup (60ml) fresh lemon juice

– ½ cup (130g) plain yoghurt (or coconut yoghurt)

– 1 tsp local honey or maple syrup

– ½ tsp ground cumin

– ½ tsp salt

– Black pepper, to taste

– 140g roasted macadamia nuts, roughly chopped


1. Preheat the oven to 200°C.

2. Heat the water in a large frying pan over high heat. Add the brussels sprouts and cook until the water evaporates. Transfer the brussels sprouts to a roasting tin and add onion, fennel and olive oil, stirring well to coat. Roast for 30 mins, until the sprouts are well-browned.

3. Meanwhile, pop all the tahini cream ingredients except the macadamias in
a blender and whiz on high for 1 min,
or until smooth. If it’s not creamy enough, add 2–3 tbs water and blend again. Taste and adjust the seasoning.

4. To serve, spoon the tahini cream onto a large platter, spreading it out evenly, then scatter the macadamias over the top. Remove the vegies from the oven, cool for a min or two, then pile them over the creamy base. Top with the fresh herbs and spring onions.

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