As the title goes, these are, quite literally,The Actual Best BS you’ve ever had. (No Bullshit).
No beating around the bush here, so if you’re not a fan of Brussel sprouts, you’ll probably hate this dish.
But if you love ‘em, holy actuals. This is the best way to cook them; roasted to crispy perfection with the creamy juju dressing drizzed on top.
This dish goes perfectly with my Mother of all Lamb Shoulders.
1kg Brussel sprouts, stemmed and halved
2 T extra virgin olive oil
Shit loads of flat leaf parsley
¼ cup smoked almonds (Don’t settle here for standard almonds. You have to find smoked! Try your local farmers market or bulk food store)
4 tablespoons tahini (or in my case, half a jar because I fricking love it!)
2 tablespoons of raw honey (optional)
Sea salt and pepper
Preheat the oven to 180 degrees.
Lay the brussies on a baking tray and drizzle with olive oil and season well with salt and pepper
Bake for around 30 minutes until they start to brown and crisp. (Check half way through and give a good shake)
While the Brussels are working their magic, roughly chop the parsley and smoked almonds. Once the brussels are ready, chuck em in a big serving bowl and add almonds, parsley, a swig of olive oil and salt and pepper to taste. Marry the ingredients with tahini and a big drizzle of raw honey.