This dish contains the following allergens: sesame
Cooking mode
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500g
Brussels sprouts, trimmed
1 tbsp
olive oil
1 tbsp
thyme leaves
Salt and ground black pepper, as desired
125ml
water
Tahini dressing
2 tbsp
tahini
1½ tbsp
lime juice
1 tbsp
maple syrup
1 tsp
chilli sauce
3-5 tbsp
water
80g
pomegranate seeds
Sesame seeds, to serve
17oz
Brussels sprouts, trimmed
1 tbsp
olive oil
1 tbsp
thyme leaves
Salt and ground black pepper, as desired
4fl. oz
water
Tahini dressing
2 tbsp
tahini
1½ tbsp
lime juice
1 tbsp
maple syrup
1 tsp
chilli sauce
3-5 tbsp
water
2oz
pomegranate seeds
Sesame seeds, to serve
Utensils
Step 1
In a large bowl, toss Brussels sprouts, oil, thyme leaves, salt and pepper. Then transfer to the Cook & Crisp basket.
Step 2
Add water to bottom of pot. Place the basket on top. Close the lid and move slider to the middle position.
Step 3
Select STEAM ROAST, set temperature to 200˚C, and set time to 10 minutes. Press START/STOP to begin cooking (this will STEAM for approximately 7 minutes before switching to STEAM ROAST).
Step 4
While sprouts cook, prepare the dressing. In a small bowl, whisk the tahini with lime juice, maple syrup and chilli sauce. Then, whisk in water until desired consistency is reached.
Step 5
When cooking is complete, serve Brussels sprouts hot, drizzled with tahini and sprinkle with pomegranate and sesame seeds.
In a large bowl, toss Brussels sprouts, oil, thyme leaves, salt and pepper. Then transfer to the Cook & Crisp basket.
500g
Brussels sprouts, trimmed
1 tbsp
olive oil
1 tbsp
thyme leaves
Salt and ground black pepper, as desired
125ml
water
Tahini dressing
2 tbsp
tahini
1½ tbsp
lime juice
1 tbsp
maple syrup
1 tsp
chilli sauce
3-5 tbsp
water
80g
pomegranate seeds
Sesame seeds, to serve
17oz
Brussels sprouts, trimmed
1 tbsp
olive oil
1 tbsp
thyme leaves
Salt and ground black pepper, as desired
4fl. oz
water
Tahini dressing
2 tbsp
tahini
1½ tbsp
lime juice
1 tbsp
maple syrup
1 tsp
chilli sauce
3-5 tbsp
water
2oz
pomegranate seeds
Sesame seeds, to serve
Step 2 of 5
Add water to bottom of pot. Place the basket on top. Close the lid and move slider to the middle position.
500g
Brussels sprouts, trimmed
1 tbsp
olive oil
1 tbsp
thyme leaves
Salt and ground black pepper, as desired
125ml
water
Tahini dressing
2 tbsp
tahini
1½ tbsp
lime juice
1 tbsp
maple syrup
1 tsp
chilli sauce
3-5 tbsp
water
80g
pomegranate seeds
Sesame seeds, to serve
17oz
Brussels sprouts, trimmed
1 tbsp
olive oil
1 tbsp
thyme leaves
Salt and ground black pepper, as desired
4fl. oz
water
Tahini dressing
2 tbsp
tahini
1½ tbsp
lime juice
1 tbsp
maple syrup
1 tsp
chilli sauce
3-5 tbsp
water
2oz
pomegranate seeds
Sesame seeds, to serve
Step 3 of 5
Select STEAM ROAST, set temperature to 200˚C, and set time to 10 minutes. Press START/STOP to begin cooking (this will STEAM for approximately 7 minutes before switching to STEAM ROAST).
500g
Brussels sprouts, trimmed
1 tbsp
olive oil
1 tbsp
thyme leaves
Salt and ground black pepper, as desired
125ml
water
Tahini dressing
2 tbsp
tahini
1½ tbsp
lime juice
1 tbsp
maple syrup
1 tsp
chilli sauce
3-5 tbsp
water
80g
pomegranate seeds
Sesame seeds, to serve
17oz
Brussels sprouts, trimmed
1 tbsp
olive oil
1 tbsp
thyme leaves
Salt and ground black pepper, as desired
4fl. oz
water
Tahini dressing
2 tbsp
tahini
1½ tbsp
lime juice
1 tbsp
maple syrup
1 tsp
chilli sauce
3-5 tbsp
water
2oz
pomegranate seeds
Sesame seeds, to serve
Step 4 of 5
While sprouts cook, prepare the dressing. In a small bowl, whisk the tahini with lime juice, maple syrup and chilli sauce. Then, whisk in water until desired consistency is reached.
500g
Brussels sprouts, trimmed
1 tbsp
olive oil
1 tbsp
thyme leaves
Salt and ground black pepper, as desired
125ml
water
Tahini dressing
2 tbsp
tahini
1½ tbsp
lime juice
1 tbsp
maple syrup
1 tsp
chilli sauce
3-5 tbsp
water
80g
pomegranate seeds
Sesame seeds, to serve
17oz
Brussels sprouts, trimmed
1 tbsp
olive oil
1 tbsp
thyme leaves
Salt and ground black pepper, as desired
4fl. oz
water
Tahini dressing
2 tbsp
tahini
1½ tbsp
lime juice
1 tbsp
maple syrup
1 tsp
chilli sauce
3-5 tbsp
water
2oz
pomegranate seeds
Sesame seeds, to serve
Step 5 of 5
When cooking is complete, serve Brussels sprouts hot, drizzled with tahini and sprinkle with pomegranate and sesame seeds.
