Sprouts with Tahini Drizzle and Hazelnuts

Sprouts with Tahini Drizzle and Hazelnuts

SERVES: 2 | PREP TIME: 5 min | COOK TIME: 10 min

Nutrition information per person: 360 calories 24g carbs / 29g fat / 11g protein Vegan

These nutrient packed powerhouses are rich in Vitamin K and Vitamin C, with this dish surpassing your recommended daily doses. Vitamin C is vital for immune function and is a potent antioxidant. A member of the cruciferous family, they are also supportive of your liver and are high in fibre supporting our gut health.

Brussels Sprouts with Tahini Drizzle and HazelnutsIngredients: 

200g Brussels sprouts (20 approx)
2 tbsp pumpkin seeds
2 tbsp hazelnuts
1 tbsp maple syrup
For the drizzle:
2 tbsp tahini
1 tbsp extra virgin olive oil
1 tsp maple syrup
Juice of 1 lemon


1. Preheat the oven to 180’ fan and bring a pan of salted water to the boil.

2. Prepare the sprouts by cutting the base, halving and blanch for 2 minutes (no longer). Drain immediately and plunge into a bowl of cold water to keep their vibrant green colour.

3. Put the pumpkin seeds, hazelnuts and maple syrup on a lined baking tray and mix well to coat with a good season of salt. Roast for 10 minutes.

4. Meanwhile, make the drizzle by combining the ingredients (I like to give mine a quick blend in the Nutribullet so it is really smooth, but you can also just whisk with a fork).

5. Heat a medium size pan on a medium high heat with 1 tbsp oil and sauté the sprouts for 2 minutes until they begin to turn golden.

6. Drizzle the tahini dressing over the sprouts, and crumble the sweet hazelnut seed mix on top.


Recipe inspired by Anna Jones

 Recipe by Founded Nutrition. www.foundednutrition.com @founded_nutrition