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Maple Roasted Brussels Sprouts with Carrot Ginger Purée and Spicy Harissa Sauce
Maple Roasted Brussels Sprouts with Carrot Ginger Purée and Spicy Harissa Sauce

Maple Roasted Brussels Sprouts with Carrot Ginger Purée and Spicy Harissa Sauce
A sophisticated vegetarian dish combining sweet, spicy, and earthy flavors with advanced culinary techniques.
Maple Roasted Brussels Sprouts with Carrot Ginger Purée and Spicy Harissa Sauce

To provide a balanced, nutritious, and flavorful vegetarian meal that is both satisfying and energizing.

Ingredients:
1
Servings
  • 150
    g
     Brussels sprouts
  • 15
    ml
     maple syrup
  • 100
    g
     carrot
  • 10
    g
     ginger
  • 20
    g
     harissa paste
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 1
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Maple Roasted Brussels Sprouts with Carrot Ginger Purée and Spicy Harissa Sauce
Instructions:
  1. Preheat the oven to 200°C.
  2. Trim and halve the Brussels sprouts.
  3. Toss Brussels sprouts with olive oil, maple syrup, salt, and pepper.
  4. Spread on a baking sheet and roast for about 25 minutes until caramelized.
  5. Peel and chop carrots and ginger.
  6. Boil carrots and ginger in salted water until tender, about 15 minutes.
  7. Drain and blend with a splash of olive oil and lemon juice until smooth.
  8. Season carrot ginger purée with salt and pepper to taste.
  9. Mix harissa paste with a little olive oil to thin it out.
  10. 'Plate the roasted Brussels sprouts over the carrot ginger purée.
  11. 'Drizzle with harissa sauce before serving.
Nutrition Per Serving 327 g Per 100g
Energy 319.9 kcal 98 kcal
Protein 6.7 g 2.0 g
Fibre 9.3 g 2.8 g
Salt 0.4 g 0.1 g
Sugar 21.3 g 6.5 g
Carbohydrates 41.8 g 12.8 g
Fat 16.4 g 5.0 g
Environmental Per Serving 327 g Per 100g
CO2 0.5 kg 0.2 kg
Water 0.9 l 0.3 l
  • 150
    g
     Brussels sprouts
  • 15
    ml
     maple syrup
  • 100
    g
     carrot
  • 10
    g
     ginger
  • 20
    g
     harissa paste
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 1
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

Trim and halve the Brussels sprouts.

Toss Brussels sprouts with olive oil, maple syrup, salt, and pepper.

Spread on a baking sheet and roast for about 25 minutes until caramelized.

Peel and chop carrots and ginger.

Boil carrots and ginger in salted water until tender, about 15 minutes.

Drain and blend with a splash of olive oil and lemon juice until smooth.

Season carrot ginger purée with salt and pepper to taste.

Mix harissa paste with a little olive oil to thin it out.

'Plate the roasted Brussels sprouts over the carrot ginger purée.

'Drizzle with harissa sauce before serving.

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