Here’s the fourth and final recipe in our series on hosting the perfect Indian-American Thanksgiving.
3 cups Brussels sprouts, trimmed and cut in half
1 cup pomegranate seeds
½ cup chopped walnuts
½ cup fresh parsley, leaves picked and cleaned
2 tablespoons tahini, room temperature
Juice of one large navel orange
Juice of one lime
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 garlic clove, grated
½ teaspoon salt
¼ teaspoon pepper
Roast the Brussels sprouts with a drizzle of olive oil and sprinkles of salt and pepper in a 400 degrees oven for 15 minutes, until golden brown. Set aside and let cool.
Meanwhile, mix all dressing ingredients in a bowl, check for seasoning and adjust if necessary.
Transfer the sprouts, pomegranate seeds, walnuts and parsley to a serving bowl. Drizzle 3 tablespoons of dressing, mix well and add more dressing if necessary or add salt and pepper to taste. Serve at room temperature.
The Indian SCENE contributor Monica Puri Bangia is a chef and cooking instructor. She was born in Delhi and currently lives in New Jersey. Her mother is both a fantastic cook and her first teacher. She studied at the French Culinary Institute in NYC. Her personal passion is Italian Cuisine. She comes from a family of food-lovers. Monica worked at her family’s deli/restaurant for many years after graduating from college. She realized soon after that food is where her happiness and interest lies. Monica loves to entertain and feed people. Monica loves traveling around the world for inspiration. For more recipes, visit www.sharingplate.com