30 Min
very easy
4 People
Rating starstarstarstarstar
Middle eastern roast with red rice - Almond-roasted brussels sprouts, fennel and carrots on a bed of sesame yoghurt. Dotted with pepita seeds and cranberries. Served with red rice.
1. Set oven to 220ºC. Whisk together almond butter, 1 tbsp oil, 1 tsp ground turmeric and 2 tsp ground cumin.

2. Trim carrots and halve lengthways. Trim and halve sprouts. Wedge fennel into 8 pieces (reserve fronds) and cut spring onions into 5 cm lengths. Toss on a lined baking tray with sauce, season with salt and pepper. Roast for 20 minutes, tossing halfway through cooking.

3. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender.

4. Place parsley and sesame seeds in a small food processor (see notes). Process until finely chopped. Stir through yoghurt, 1 tbsp olive oil, salt and pepper. Spread on a large platter.

5. Arrange roasted vegetables on top of yoghurt. Scatter with cranberry/pepita mix and reserved fennel fronds. Serve at the table with red rice.

If you don’t have a small food processor you can finely chop the parsley instead.
Drizzle finished platter with honey if desired.
almond butter 1/2 jar
ground cumin 2 tsp
ground turmeric

baby carrots 1 bunch
brussels sprouts 300g
fennel 1
spring onions 1/3 bunch

red rice 300g

parsley 1/2 bunch
sesame seeds 1/2 packet
natural yoghurt 1/2 tub
cranberry/pepita mix 1 bag

From your pantry: Oil, salt & pepper