Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

BRUSSELS SPROUT SKEWERS

BRUSSELS SPROUT SKEWERS

SERVES 4 SKEWERS

FOR THE SKEWERS
  • 150g (4oz) brussels sprouts
  • 1 lemon
  • 8 garlic cloves (unpeeled)
  • 12 pitted dates

    FOR THE MARINADE
  • 2 tbsp. olive oil
  • 1/2 tsp. toasted sesame oil
  • 1/2 tsp. coarse sea salt

    EXTRAS
  • 4 handfuls salad greens
  • 4 tbsp. tahini and yogurt sauce
  • 2 tbsp. sesame seeds
  • NUTRITIONAL VALUES

    Calories: 220kcal
    Fat: 11.5g (1.6g S.Fat)
    Carbs: 30.1g
    Protein: 4.8g
    Sugar: 17g
    Sodium: 339mg

    METHOD

    Blanch the Brussels sprouts for 5 minutes in salted water. Then rinse with cold water.

    Lemon, thinly sliced Thread the brussels sprouts, unpeeled garlic cloves, dates, and lemon slices onto soaked bamboo skewers.

    To make the marinade, combine all of the ingredients in a mixing bowl and whisk until smooth.

    Place the skewers in the marinade and refrigerate for at least 30 minutes.

    Sear the skewers for 3 to 4 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 10 minutes. Brush the skewers with the remaining marinade on a regular basis.
    RECIPE NOTES

    Try our brussels sprout skewers with dried apricots or fresh pineapple chunks as well.
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    What we’re cooking with.

    All recipes from the Vegan Manager

    Operations Insider - the home of the Vegan Manager

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