For some extra crunch and flavour, consider adding a touch of grated Parmesan cheese or a sprinkle of toasted pine nuts
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Lebanese |
| Diet | Other |
| Preparation | Easy |
| Calories | 1381 |
| Fat | 149.3g |
| Saturates | 22.8g |
| Protein | 6.5g |
| Carbs | 22.2g |
| Sugars | 3.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel the garlic cloves and place in a food processor. Pulse until finely minced. Add 2 tsp of salt and blend until the mixture becomes creamy and slightly thickened. With the food processor running, gradually drizzle in the oil in a thin, steady stream. This should take a few minutes, and the mixture will emulsify into a thick, smooth sauce. Once all the oil has been added and the mixture is smooth, stop the food processor and add the lemon juice. Blend for a few seconds until the lemon juice is fully incorporated. Add the lemon zest and mix. Taste and adjust the seasoning, if needed. Transfer the toum to a bowl and set aside.
Preheat the oven to 200°C, gas mark 6.
Halve the Brussels sprouts. Place in a large bowl along with the duck fat, thyme, salt and pepper and toss until well coated. Spread the Brussels sprouts evenly on a baking sheet in a single layer.
Roast the Brussels sprouts for approx. 20-25 minutes, or until they are golden brown and crispy on the edges, tossing them halfway through the cooking time.
Spread the toum on a serving platter and arrange the roasted Brussels sprouts on top. Serve while warm.
